Monkfish pan-fry

(17 ratings)

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Monkfish pan fry
Monkfish pan fry
  • Serves: 4

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Topped with breadcrumbs and cheese and served with garlicky chestnut mushrooms, these monkfish fillets make a quick, easy dinner.


  • 1tbsp olive oil
  • 1-2 cloves garlic, peeled and crushed
  • 125g (4oz) chestnut mushrooms, sliced
  • 2 monkfish fillets, about 275g (9oz) total weight
  • Salt and freshly ground black pepper
  • 1 small slice white bread, torn into small pieces, about 30g (1oz)
  • About 30g (1oz) Cheddar cheese, grated
  • 6 baby plum tomatoes, halved
  • 2 spring onions, trimmed and cut into short lengths
  • Chopped fresh parsley, optional

Woman's Weekly cookery editor Sue McMahon says: No need to turn the fish over in the pan, it doesn’t take long to cook.


  1. Set the grill to high. Heat oil in an ovenproof frying pan. Fry garlic and mushrooms for about 3 mins until softened.
  2. Push the mixture to one side of the pan, add the fish, skinned-side down, season and cook for 3 mins.
  3. Sprinkle fish with the bread and cheese, add the tomato and spring onion to the pan, then put it under the grill, not too near the heat source, for about 5 mins, until the crumbs and cheese are browned. Sprinkle with parsley, if liked. (Not suitable for freezing).

Monkfish: The reason you rarely see whole monkfish on the fish counter is because they’re rather fearsome-looking. But monkfish is much prized for its firm, succulent flesh with a flavour reminiscent of scampi or langoustine. It’s excellent fried, steamed or roasted, and its only bone is easily removable, making it ideal for fussy fish-eaters.

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Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 265(kcal)
  • Fat 12.0g
  • Saturates 4.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(17 ratings)

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The Feeder

Easy & delicious. I did add some extra very ripe home grown tomatoes and as I live in SW France, I used a local sheep's milk cheese instead of cheddar cheese.

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