Lemongrass monkfish with aubergine mash recipe

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15 min


1 hr

The gentle flavours of the lemongrass work brilliantly with the rich aubergine and anchovy mash, creating an impressive fish dish


  • 3tbs olive oil2 sticks lemongrass, outer layers removed, finely diced
  • 1 lemon, zest and juice
  • 4 monkfish fillets, skinned
  • Aubergine mash:
  • 4tbs olive oil
  • 3-4 cardamom pods, crushed
  • 4 aubergines
  • 2 anchovy fillets
  • 1tsp (1 clove) garlic
  • Pinch of cumin seeds


  • Pre-heat the oven to 200ºC/400ºC/gas 6.

  • Mix 2tbs olive oil, the chopped lemongrass, lemon zest and juice in a bowl. Add the monkfish and leave to marinade for 30 mins.

  • Heat the remaining oil in a frying pan. Once it’s hot, add the fish and brown lightly on both sides.

  • Transfer to a roasting tray, season well, drizzle over the remaining marinade and roast in the oven for 10-15 mins.

  • Meanwhile, make the aubergine caviar. Pour the olive oil into a saucepan, add the crushed cardamom pods and leave to infuse over a very low heat for 30 mins. Do not allow to boil. Strain and set aside.

  • Cut the aubergines in half lengthways, score the flesh and add a few drops of olive oil. Bake for around 45 mins, until softened. Remove the flesh with a spoon. Roughly dice with the anchovies and blend with the cardamom olive oil, Garlic and Cumin

  • Seeds. Season well and refrigerate until cold.

  • Serve the cooked monkfish with a spoonful of aubergine caviar.

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(34 ratings)
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