Baked Monkfish and Spices Recipe

Serves/Makes: 6


  • 1 nice 3-pound (1.5-kg) monkfish tail
  • 10 1/2 ounces (300 g) celery hearts
  • 5 1/4 ounces (150 g) butter
  • Water, if needed
  • 1 tablespoon (15 mL) caraway
  • Pinch of saffron
  • 8 shallots
  • 3 lemons
  • 2 cups (500 mL) dry white wine
  • 1 1/2 cups (375 mL) heavy cream
  • Salt and pepper
How to cook Baked Monkfish and Spices:
  • Arrange celery hearts.
  • Melt celery hearts for at least 1 hour, into half (2 1/2 ounces / 75 g) of butter, seasoned with salt and pepper.
  • If needed, while melting, pour in just a little water.
  • Into a bowl, mix together caraway, saffron, a little salt and pepper coat fish tail with mixture.
  • Peel and mince shallots.
  • Cut lemons into segments.
  • Sprinkle the bottom of an oblong pan, large enough for the fish tail, with minced shallots.
  • Arrange fish tail over shallots scatter with remaining butter.
  • Pour in dry white wine salt and pepper.
  • Bake into a preheated 400°F (210°C) oven for 30 minutes.
  • When fish is done, its flesh comes easily from its spine transfer into a dish and keep it warm.
  • Reduce cooking juices to 1/2 cup (125 mL).
  • Pour in cream, check for seasonings and bring to a boil, for just a few seconds.
  • If desired, add a little caraway and saffron.
  • Transfer fish tail onto a serving dish, along with celery hearts.
  • Serve baked monkfish along with sauce, into a sauce boat.


Preparation time: 30 minutes
Cooking time: 90 minutes

This recipe for Baked Monkfish and Spices serves/makes: 6

The Baked Monkfish and Spices 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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