Mediterranean monkfish with orange and mint salsa

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By: Tonia Buxton From: Beauty And Feast

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This recipe is classed as intermediate

Rating 3.50 / 5 (10 votes)

Prep time:
35 min
Cook time:
1 hr

From Tonia Buxton, sweet succulent roasted monkfish in a herbed crumb crust, with potato wedges and a zinging fruity salsa


1. Preheat the oven to 220°C/gas 7.

2. Place the sweet potato and potato wedges in a shallow roasting pan. Drizzle over 2 tablespoons of olive oil. Generously season with salt and pepper. Mix well with your hands to coat. Roast for 40 minutes, turning occasionally.

3. Mix a little oil with the breadcrumbs. Add the herbs and season with plenty of salt and pepper.

4. Brush the fish with oil on both sides. Press each fillet into the breadcrumb mixture. Arrange the coated fillets on a shallow roasting pan. Lightly sprinkle with a little more oil. Place the fish in the centre of the oven, with the potatoes. Reduce the oven temperature to 190°C/gas 5. Bake for about 20 minutes.

5. Meanwhile, make the salsa. Using a sharp knife, remove the peel and pith from the orange. Working over a bowl to collect the juice, cut out the segments, removing the flesh from the membrane. Squeeze the membrane over the bowl to extract any remaining juice.

6. Peel and core the apple and cut into segments.

7. Put the orange and apple segments in a blender. Add the chillies, garlic and mint. Process until nearly smooth. With the motor running slowly, add the lemon juice then season to taste.

8. Transfer the fish to warm serving plates. Garnish with the herbs and lime segments. Serve with the potatoes wedges and salsa.


  • 3 large sweet potatoes, sliced lengthways into 6 wedges
  • 3 large potatoes, sliced lengthways into 6 wedges
  • extra virgin olive oil
  • 150 g wholemeal breadcrumbs
  • 1 tbsp chopped chervil
  • 1 tbsp chopped flat leaf parsley
  • 3 monkfish fillets, weighing about 225g each
  • freshly ground salt and black pepper

For the salsa:

  • 1 orange
  • 1 apple
  • 2 red chillies, sliced lengthways and deseeded
  • ½ clove garlic
  • 8 mint leaves
  • 1 tbsp lemon juice
  • freshly ground salt and black pepper

To garnish:

  • 1 lime, sliced into segments
  • 1 tsp each of chervil, flat-leafed parsley and chives

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Latest Comment


this recipe is amazing the flavour's of the fish are fantastic & the roasted potatoe wedges plus the salsa this is highly recommeneded

sueK97876 sueK97876  Posted 03 May 2010 9:57 PM