Season the monkfish portions then wrap each one in the Parma ham. Add 1 tbsp vegetable oil to an oven proof pan and fry the monkfish for 2-3 minutes over a high heat, turning carefully to crisp up ...

Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan-frying as well as for use in ceviche. Robust flavours, such as chilli, soy, sesame, Parma ham, chorizo and smoked paprika ...

Remove from the heat and let it cool completely. Slather the monkfish in the marinade and leave it to absorb all the flavours for at least 6 hours, but preferably 12. Retain a bit of the marinade ...

Preheat the oven to 190°C. Cut the monkfish into chunky pieces. Mix the yoghurt with the chopped coriander, ginger, chilli, garlic, and lime zest and lime juices. Put the pieces of monkfish into ...

Monkfish with rosemary in Merlot sauce, with pak choi, celeriac purée and oven-baked potatoes with black sea salt Skin the monkfish, rinse and drain on kitchen paper, then cut into portions and ...

Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan-frying as well as for use in ceviche. Robust flavours, such as chilli, soy, sesame, Parma ham, chorizo and smoked paprika ...