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Lemon-Roasted Monkfish on Fennell and Yogurt Mash

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Lemon-Roasted Monkfish on Fennell and Yogurt Mash

Succulent, lemony monkfish garnished with sprigs of fresh thyme is perfect with mashed potato made with puréed fennel and garlic. A large monkfish tail looks stunning, but you could use one or two smaller tails (allow about 900g filleted weight). Serve this dish as it is, or, if you like, add wilted spinach as a side dish.

  • Christmas
Preparation time:
25 minutes
Cooking time:
50 minutes
Total time:
1 hour 15 minutes 60 minutes 15 minutes
Serves:
 6

Ingredients

  • For the mash:
  • 2 fennel bulbs, washed, trimmed and cut into quarters
  • 4 large cloves garlic
  • 2 tbsp olive oil
  • 750g floury potatoes (eg King Edward), peeled and diced
  • 150g pot Waitrose Greek Style Natural Yogurt
  • 50g unsalted butter, softened
  • Freshly ground black pepper
  • For the monkfish:
  • 5 large cloves garlic, unpeeled
  • 4 unwaxed lemons, thickly sliced
  • About 1.5kg fresh monkfish tail(s), (900g with membrane and bones removed)
  • 100ml dry white wine
  • 2 tbsp Pernod (optional)
  • About 100ml extra virgin olive oil
  • Fresh sprigs of thyme, to garnish
  • Sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 180ºC, gas mark 4. For the mash, place the fennel and garlic on a baking tray, drizzle with the oil and season. Roast for about 20 minutes, then remove the garlic, return to the oven and roast the fennel for a further 10-15 minutes or until tender. Allow to cool slightly.
  2. Meanwhile, cook the potatoes in boiling water for 12-15 minutes until just tender. Mash until smooth, adding the yogurt and butter gradually.
  3. Place the garlic in a food processor with the fennel and cooking juices. Blend until smooth. Pass through a sieve to remove any bits of garlic skin and fennel. Mix with the mashed potato and season to taste. Keep warm.
  4. Turn the oven up to 200ºC, gas mark 6. Lightly oil a non-stick roasting tin and place the garlic and sliced lemons in the centre. Place the fish on top and season well. Pour over the wine and Pernod (if using) and drizzle with the oil.
  5. Roast the monkfish for 25-35 minutes, basting occasionally until it is cooked - it will be white and opaque. Place the fish and mash on a serving dish and drizzle with the roasting juices. Scatter the thyme, garlic and lemon over.

Cook's tips

The mash can be made in advance and warmed through just before serving.

To save time, use a 450g pack Waitrose Mashed Potato from the chiller cabinet and mix with the fennel purée.

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This recipe was first published on Waitrose.com in November 2002