📝 About This Recipe
Experience the 'lobster of the sea' with this classic Italian preparation of monkfish tail. This dish highlights the firm, meaty texture of the fish, pairing it with a vibrant, briny sauce of sun-ripened tomatoes, salty capers, and buttery olives. It is an elegant yet rustic centerpiece that brings the authentic flavors of the Italian coastline directly to your dinner table.
🥗 Ingredients
The Fish
- 800 grams Monkfish tail (cleaned, central bone intact, grey membrane removed)
- 4 tablespoons Extra virgin olive oil (high quality cold-pressed)
- 1/2 cup Dry white wine (such as Vermentino or Pinot Grigio)
Mediterranean Aromatics
- 300 grams Cherry tomatoes (halved)
- 1/2 cup Taggiasca olives (pitted, or Kalamata as a substitute)
- 1 tablespoon Salted capers (rinsed and patted dry)
- 3 pieces Garlic cloves (smashed and peeled)
- 4 sprigs Fresh thyme
- 1 sprig Fresh rosemary
Seasoning & Finish
- to taste Fine sea salt
- to taste Black pepper (freshly cracked)
- 1 piece Lemon (zested and cut into wedges)
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 2 tablespoons Panko breadcrumbs (optional, for a light crust)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Ensure the oven rack is in the center position.
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2
Prepare the monkfish: If your fishmonger hasn't done so, remove the thin, purple-grey membrane covering the fish using a sharp knife. This is vital as the membrane becomes tough and rubbery when cooked.
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3
Pat the fish completely dry with paper towels. Season generously on all sides with sea salt and freshly cracked black pepper.
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4
In a large oven-proof skillet or braising pan, heat 2 tablespoons of olive oil over medium-high heat. Add the smashed garlic cloves and cook for 1-2 minutes until fragrant and golden.
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5
Place the monkfish tail in the skillet. Sear the fish for about 3 minutes per side until a light golden crust forms. This locks in the juices.
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6
Pour in the white wine. Allow it to bubble and reduce by half, which should take about 2 minutes.
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7
Scatter the halved cherry tomatoes, olives, capers, thyme, and rosemary around the fish in the skillet.
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8
Drizzle the remaining olive oil over the vegetables and the fish. If using breadcrumbs, sprinkle them over the top of the fish now for a bit of texture.
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9
Transfer the skillet to the preheated oven. Bake for 15-20 minutes. The fish is done when the flesh is opaque and reaches an internal temperature of 63°C (145°F).
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10
Halfway through baking, use a spoon to baste the fish with the pan juices and wine to keep it moist.
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11
Remove from the oven and discard the woody herb sprigs and the garlic cloves.
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12
Garnish immediately with fresh lemon zest and chopped parsley. Let the fish rest for 5 minutes before carving.
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13
To serve, slice the monkfish into thick medallions and spoon the tomato and olive pan sauce over the top.
💡 Chef's Tips
Always remove the grey membrane from the monkfish; if left on, it will shrink during cooking and make the fish tough. Do not overcook the fish; monkfish goes from perfectly meaty to rubbery very quickly once it passes the 65°C mark. Use high-quality Taggiasca olives if possible, as their buttery, mild flavor won't overpower the delicate fish. If you don't have an oven-proof skillet, sear the fish in a pan then transfer everything to a pre-warmed ceramic baking dish. For an extra depth of flavor, add a pinch of dried oregano or a few anchovy fillets to the oil when sautéing the garlic.
🍽️ Serving Suggestions
Serve alongside roasted fingerling potatoes tossed in rosemary and sea salt. A side of sautéed broccoli rabe (cime di rapa) with chili flakes provides a wonderful bitter contrast. Pair with a chilled glass of Vermentino di Gallura or a crisp Sicilian Grillo. Provide plenty of crusty ciabatta bread to soak up the delicious wine and tomato juices from the plate. A simple arugula salad with a light lemon vinaigrette cleanses the palate perfectly between bites.