Indulge in a luxurious weekend dinner with this pan-fried monkfish recipe. Known for its meaty texture and mild flavour, monkfish pairs beautifully with a rich chive-butter sauce, creamy mashed potatoes, and vibrant wilted spinach. Elegant, comforting, and surprisingly easy to prepare at home.
Ingredients:
For the Wilted Spinach:
400g spinach
1 clove garlic, finely chopped
2 tbsp water
1 tbsp olive oil or butter
2 pinches sea salt flakes
1 tsp cracked black pepper
For the Creamy Mash:
- 2 large potatoes
- 30g butter
- Milk (to taste)
- Salt (to taste)
For the Pan-Fried Monkfish:
- 500g monkfish, cut into 4 portions
- Olive oil
For the Chive Butter Sauce:
½ shallot, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp unsalted butter
1 small tomato, deseeded and diced
80ml water
30–40g cold unsalted butter, diced
Juice of ½ lemon
Pinch of sea salt
Method:
1. Prepare the Potatoes:
Peel and chop the potatoes into 2-inch cubes. Rinse them in cold water, drain, and repeat until the water runs clear. Add them to a pot, cover with cold water (about 4 inches above the potatoes), add a pinch of salt, and bring to a boil.
Boil for 15 minutes or until fork-tender. Drain and keep warm.
2. Prep the Veg and Sauce Ingredients:
While the potatoes cook, finely chop the garlic, shallot, and chives. Deseed and dice the tomato.
For the spinach, add water, garlic, olive oil or butter, salt, and pepper to a large pan with the spinach. Cover with a lid—ready to cook when needed.
3. Pan-Fry the Monkfish:
Heat a frying pan with olive oil over medium-high heat. Fry the monkfish portions on the flat side for 5 minutes, then flip and cook for another 5 minutes, or until just cooked through and warm in the centre.
4. Make the Chive Butter Sauce:
While the monkfish is cooking, prepare the sauce. In a small saucepan, gently cook the shallots in 1 tsp butter for 1 minute (do not brown). Add 80ml water and bring to a boil. Remove from heat and whisk in the diced cold butter gradually to form a smooth emulsion. Stir in lemon juice, chives, diced tomato, and salt.
5. Mash the Potatoes:
Mash the boiled potatoes using a ricer or masher. Add the butter and enough milk to achieve a silky, creamy texture. Season to taste and keep warm.
6. Cook the Spinach:
Heat the prepared spinach mixture on medium-high for 1–2 minutes until wilted.
To Serve:
Spoon the creamy mash into the centre of each plate. Arrange two monkfish fillets criss-crossed over the mash. Scatter wilted spinach around the fish and finish by spooning over the vibrant chive-butter sauce.
