Monkfish is a popular option due to its impressive versatility; not just within the dishes you can cook, but in methods of cooking too. Whether you prefer to grill, pan-fry or roast, if you’re wondering how to cook monkfish, read on.

Grilling is a popular method of cooking monkfish, ensuring that the natural flavours of the fish are harnessed, whilst giving a slightly charred exterior to add crisp texture.
In order to achieve the very best results for grilled monkfish, place your monkfish fillets or tail onto your preheated grill. Grill for about five minutes per side, or until the fish is cooked through and easily flakes with a fork.

Another common method of cooking monkfish is roasting in the oven. To roast your monkfish, first preheat your oven to 180°C, season your monkfish with salt and any other seasonings you favour to taste, then sear in a hot, ovenproof pan with olive oil. Then, transfer to the oven and cook for around seven to eight minutes.
The trick here for getting the perfect caramelised exterior and soft, flaky, flavourful flesh is to baste with butter or olive oil during the roasting. Once fully cooked through, allow the monkfish to rest, ideally covered with foil, before serving.

Pan frying is our favourite method of cooking monkfish here at HelloFresh, as it gives a perfectly crispy exterior whilst sealing in its natural juices and flavours of this meaty fish. To pan fry monkfish, season generously with salt and pepper before searing for optimal flavour.

Looking for a pan fried monkfish recipe? Check out our pan fried monkfish and creamy tagliatelle with Serrano ham and slow roasted garlic tomatoes recipe for an elevated midweek meal.

HelloFresh’s Senior Recipe Development Manager, Mimi Morley, offers a word of advice when cooking monkfish recipes: “Try to avoid overcooking your monkfish, as it can become tough, dry, rubbery and spoil your dish. Don’t forget, you can use a meat thermometer to ensure that your monkfish is thoroughly cooked all the way through, and catch it at the sweet spot before it becomes overdone!”

A monkfish is a type of fish found all over the world, most prominently in the North Atlantic Ocean, covering the coastal areas of Norway, to the Mediterranean region. Monkfish are also known as anglerfish, goosefish and bellyfish, depending on the region they reside. Monkfish have a distinctive appearance with a large, broad, toad-like head, a wide mouth filled with sharp teeth and a tapering body. Despite their unappealing aesthetic, monkfish make for delightfully tasty seafood dishes.

Monkfish’s taste is typically much more robust compared to the likes of cod, seabass, and hake. Monkfish’s ‘meatier’ texture is much more similar to lobster or scallops. Many people enjoy the taste of monkfish, as it boasts all the benefits of fish, without possessing the "fishy" taste many associate with eating a fish dish. It is also one of the most nutritious fish you’ll come across.