Genealogy Forum UK

Bought some monkfish tails today so would like to know a tasty way of cooking them.

I love those small new potatoes where they're roasted in their skins and have an oil drizzled over them and sea salt. A nice crispy salad as an accompaniment with a dressing would be good too.

Over to you cooks.

The in thing for a while now has been to wrap them in pancetta and fry or roast which would work as you've got the oven going for the taters. You might try a smear of pesto on the fish before wrapping them.

Thanks SRD. I did this recipe in the week and it was really tasty.

Ingredients:
Monkfish (skinless)
Pancetta
Small new potatoes
Olive oil with garlic
Sea salt
Vegetables

Method:
Preheat oven Gas No. 6.
Par boil potatoes.
Coat them in the olive oil.
Put on baking tray, graunch sea salt over them.
Put in oven.

While the potatoes are boiling and baking, prepare the fish.
Remove bone.
Cut fish into preferred pieces. (I cut mine into 4)
Wrap fish in pancetta slices (I didn"™t have any pesto as SRD suggested so used the herby butter which came with the fish)
Put the fish parcels onto foil and make one parcel.
Turn Gas down to No. 4 and put the foil parcel on baking tray.
Cook for approximately 15 mins or until fish is cooked (pots should be ready as well by this time)
A few minutes before the end of cooking, open the foil parcel to let the pancetta crisp a little.
I used frozen microwaveable vegetables (the ones in small packets)

Sounds excellent, I imagine the herby butter made some really nice juices to pour over as a sauce.