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Lemon-Roasted Monkfish on Fennell and Yogurt Mash
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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.
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.
This recipe was first published in November 2002.