Baked Monkfish Tail with Citrus and Baby Leaves Salad recipe

PUBLISHED: 00:00 12 June 2013

The finished dish

The finished dish


Maurizio Bocchi from La Locanda, GHisburn creates a quick and easy taste of Italy for you to make at home

Serves one


Monkfish tail 180g/6–7 oz

1 Orange

1 Lemon

1 Lime

Extra Virgin Olive Oil 30ml/1 fl. Oz

Salt – a pinch

Ground black pepper – a pinch

Pink pepper corns – a pinch (Optional)

Baby mixed leaf salad – a handful

Fennel – 25g/1oz, finely sliced

Parsley – a pinch, finely chopped


Pre-heat the oven to 140c/gas mark 1.

Taking a rectangle of baking parchment, fold, lengthways in half, tuck the sides in on themselves to create an envelope for baking your fish.

1 For each serving peel a quarter of the orange, lemon and lime very carefully, do not get down to the white pith, which is bitter, and then slice, lengthways, very finely. Put into a bowl.

2 To the bowl add the pepper, pepper corns, salt, parsley, and half the olive oil.

3. Gently toss the monk fish into the bowl and completely coat the fish.

4 Place the monk fish in the envelope and put the rest of the ingredients from the bowl on top. Fold the open envelope edge shut, loosely. Put the filled envelope onto a baking tray.

5 Bake for 12 – 15 minutes until heated through and gently cooked.

6 Whilst cooking, place the salad leaves and fennel into a clean bowl, add the juice of a quarter of a lemon and the remaining olive oil, add seasoning to taste and toss gently.

7 Arrange the fish and salad onto a plate and serve immediately.

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