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 ...

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 ...

Set aside and keep warm and drizzle with extra virgin olive oil when serving. To cook the monkfish: Pat the monkfish dry with kitchen paper and season with fine sea salt. Preheat your frying pan ...

Once seared on all sides, lower heat to a medium low setting and gently lay in the fish. Sear the monkfish for approximately 45 seconds on each side. Add the day-old bread pieces to fry and absorb any ...

Reheat when ready to serve. Heat the oven to 180C. Cut the monkfish into four portions. Bring an oven-proof pan almost to smoking point and pour in a little oil. Season the monkfish and add it to ...

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 ...