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Roast Monkfish in Laverbread Sauce

This recipe has been reproduced with the kind permission of Owen Jones, a fellow Welshman, and more recipes can be found on his website . . .

A traditional fish dish from West Wales, where Monkfish (Angel Sharks) and seaweed were very common.


6 x 6oz fillets of Monkfish
6 King Prawn tails
Knob of butter
Salt & black pepper
4 1/2 oz laver seaweed
1 tspn crushed coriander seeds
6 scallops, whole & cleaned
Olive oil
A little flour
Zest of 1 Seville orange, blanched
Vegetable oil for deep frying


  • Lightly flour and season the monkfish, scallops and prawns.
  • Heat enough oil to cover the base of an oven-proof frying pan large enough to take all the fish. Add a knob of butter and when it foams add the monkfish, scallops and prawns. The scallops and prawns will cook quickly, so remove when done and keep warm. Fry the monkfish till golden brown on both sides.
  • Transfer the pan to a preheated hot oven, 220°C / 425°F / Gas 7, for four to five minutes. Cooking time depends on thickness of fish, so be careful not to overcook. Leave the fish to rest while you prepare the plates.
  • Wash the laver seaweed thoroughly. You will have to wash it many times to remove the sand that adheres to it. Leave it to drain in a colander and then dry thoroughly.
  • Tear the laver into strips, dip it in flour and shake off the excess. Deep fry the laver until crisp, about two to three minutes. Sprinkle with a little roughly ground fresh coriander seeds.
  • Put three tablespoons of Laverbread Sauce (click here) on each plate, slice the monkfish pieces into two, cutting diagonally. Place the pieces slightly overlapping, adding the scallop and prawn. Surround with deep-fried laver and a few julienne strips of orange. Serve immediately.

Serves 6

Owen Jones