Roast monkfish with crushed potatoes, olive oil and watercress


Because monkfish has no bones except the backbone and has firm flesh, it lends itself very well to roasting. Sunday lunch will never be the same again.


2 x 350g pieces of prepared thick monkfish fillet
750g new potatoes, scraped clean
2 tbsp olive oil
90ml extra virgin olive oil
50g watercress sprigs, very roughly chopped
To serve
Extra virgin olive oil
Balsamic vinegar
Sea salt flakes
Coarsely crushed black pepper



Preheat the oven to 200°C/gas 6.

Season the monkfish with salt and set it aside for 15 minutes.
Cook the potatoes in well-salted boiling water until tender. While the potatoes are cooking, heat the 2 tablespoons of olive oil in a large ovenproof frying pan.

Pat the monkfish dry on kitchen paper, add to the pan and sear for 3–4 minutes, turning it 3 or 4 times, until nicely browned on all sides. Transfer the pan to the oven and roast for 10–12 minutes, until the fish is cooked through but still moist and juicy in the centre. Remove from the oven, cover with foil and set aside for 5 minutes.
When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil. Gently crush each potato against the side of the pan with the back of a fork until it just bursts open.

Season the potatoes and add any juices from the fish. Add the watercress and turn over gently until the watercress is well mixed in.

Cut the monkfish across into thick slices and serve on top of the crushed potatoes. Drizzle a little extra virgin olive oil and balsamic vinegar around each plate, then sprinkle with sea salt flakes and coarsely crushed black pepper.

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