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Serves/Makes: 4

Ingredients:

• 1 1/2 pounds (680 kg) whole monkfish
• Ground pepper and salt, to taste
• 3 tablespoons (45 g) melted butter
• 3 tablespoons (45 mL) finely chopped walnuts
• 1 tablespoon (15 mL) freshly chopped parsley
• 2 tablespoons (30 mL) fresh breadcrumbs
• 1 French shallot, minced
• Juice of 1/2 a lemon

Tamarind-Flavored Vinaigrette
• 1 cup (250 mL) lean fish stock
• 1 1/2 teaspoons (7.5 mL) sesame oil
• 2 tablespoons (30 mL) toasted sesame seeds
• 2 teaspoons (10 mL) red wine vinegar
• 1 tablespoon (15 mL) tamarind
• 1 tablespoon (15 mL) ground pepper

How to cook:

• Preheat oven to 350°F (180°C).
• Skin and bone monkfish.
• Cut monkfish fillets into four servings, approximately 1 1/4-inch (3-cm) thick; arrange into a non-stick fry pan.
• Sprinkle with ground pepper and salt; brush with some of melted butter.
• Combine together remaining melted butter, finely chopped nuts, chopped parsley, breadcrumbs, minced shallot and lemon juice; pepper and salt.
• Evenly coat fish servings with mixture.
• Bake into preheated oven until monkfish easily flakes to the fork.
• Meanwhile, into a small saucepan, combine all vinaigrette ingredients.
• Serve baked monkfish fillets, along with warm vinaigrette.

This recipe for Baked Monkfish Fillets with Nuts serves/makes: 4

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Main Ingredient: Monkfish
Preparation Method: Baked