Home Recipe Roasted Stuffed Monkfish

Roasted Stuffed Monkfish

A wholesome dish that is easy to make


  • 2 x monkfish fillets
  • 24 slices of parma ham (8-12 slices per tail)


  • 1 finely diced onion
  • 1 clove garlic
  • 25g butter
  • 200g sausage meat
  • 50g chopped hazelnuts
  • 50g brioche breadcrumbs
  • 1 egg
  • 8 chopped dates
  • 6 chopped sage leaves


  • ½ bottle red wine
  • ¼ Half bottle port
  • Few thyme sprigs
  • Clove garlic
  • 50g cold butter
  • Pinch sugar
  • 1 diced shallot


Baby veg to roast – carrots, spuds, beets, parsnips, sprouts. Roast at 180c for 25mins with thyme and garlic

1. Stuffing – fry the onion and garlic in butter for 5mins

2. Add the sausage meat and everything else. Season and cool

3. With a small knife make a tunnel down the centre of each tail and pack in the stuffing

4. Wrap each in Parma ham. Chill. Seal in a hot pan

5. Roast at 180c for about 15mins

6. Sauce – fry the shallot and garlic until soft

7. Add the rest, boil and reduce by 2/3

8. Strain into a clean pan and bring back to the boil

9. Whisk in the butter

10. To serve sit veg on a plate, pour over sauce. Sit fish on top