Baked Monkfish Fillets with Nuts Recipe

Serves/Makes: 4


  • 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 Baked Monkfish Fillets with Nuts:
  • 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

The Baked Monkfish Fillets with Nuts recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Monkfish (more Monkfish recipes)
Preparation Method: Baked (more Baked recipes)

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