( Lophius piscatorius )



Pan-fried monk

  • 2 small monkfish fillets (cut into cubes)
  • 1 lemon
  • butter
  • baby potatoes

Monkfish with parsley,capers,garlic and lemon-butter sauce

  • Around 1kg of monkfish fillets
  • 4 tbsp extra vergin olive oil
  • 4 tbsp lemon juice
  • 4 minced garlic cloves
  • 2 tbsp fresh parsley
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 4 tbsp butter
  • 2 tbsp capers


  1. Boil potatoes for about 10-12 min (you can add half of the tsp of sea salt)
  2. Put a good bit of butter (1-2 tbsp) into the frying pan, when it’s melted add the monkfish. Cook for a couple of minutes, then add the lemon juice.
  3. Turn the fish a few times while the potatoes are cooking
  4. When the potatoes are almost done, pick the biggest piece of monkfish, take it from the pan and cut it in half, check that it’s cooked. If it’s not, keep cooking them while you deal with the potatoes 


  1. In a small bowl, whisk olive oil, lemon juice, garlic, parsley, sea salt, and freshly ground pepper together. Combine monkfish fillets with
    marinade. Refrigerate for at least 30 mins
  2. Preheat oven to 180°. Heat butter in a cast-iron skillet over medium-high heat. Pan-fry monkfish fillets along with marinade for 5 min
    on each side, or until the color turns from translucent white to solid white. Avoid browning by lowering the heat if necessary
  3. Place skillet with fillets in the oven for 10 mins to seal flavors. Remove, top with capers, and serve over pasta,rice or a vegetable