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Roasted monkfish tail (Pavilion/PA)
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Nutrition Facts
Whole roasted monkfish tail with Vietnamese marinade
Amount Per Serving
Calories 425 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 94mg31%
Sodium 73mg3%
Potassium 1649mg47%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 55g110%
Vitamin A 550IU11%
Vitamin C 38mg46%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Whole roasted monkfish tail with Vietnamese marinade

A fish dish with an Asian twist
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Vietnamese
Servings: 4
Calories: 425kcal
Author: Rick Toogood

Equipment

  • Food processor or blender
  • Roasting pan

Ingredients

  • 8 tbsp Vietnamese marinade (see below)
  • 1.5 kg monkfish tail on the bone skinned and butterflied (ask your fishmonger to do this)
  • 4 spring onions finely sliced
  • 4 sprigs of coriander leaves only
  • 4 sprigs of holy basil (Thai basil) leaves only
  • a handful of toasted peanuts chopped (optional)
  • 1 lime cut into wedges

For the Vietnamese marinade

  • 2 garlic cloves peeled
  • a handful of coriander stalks and all
  • 5 kaffir lime leaves
  • 1 thumb-sized piece of fresh ginger peeled
  • 1 birdseye chilli roughly chopped
  • 2 lemongrass stalks topped and tailed, roughly chopped
  • a splash of Thai fish sauce (nam pla)
  • 2 limes juice
  • 50 ml extra virgin olive oil

Method

  • Make the marinade. Put all the ingredients into a food processor or blender and blitz until as smooth as possible. Don’t worry if it looks a little ‘bitty’, as it will soften down during the cooking process.
  • Preheat the oven to 160°C fan/180°C/350°F/gas mark 4. Line a roasting pan, large enough to hold the monkfish tail, with greaseproof paper.
  • Spread two tablespoons of the marinade across the greaseproof paper and place the monkfish tail on top. Make sure the meat of the butterflied monkfish is opened out and spread the remaining marinade over the fish. If you are using a different fish you may need more or less marinade – just make sure the fish is well covered.
  • Sprinkle with half the spring onion and roast in the hot oven for 20 minutes. When the fish is cooked, the meat will start to peel away from the backbone.
  • Transfer to a serving plate and pour the cooking juices over the fish.
  • Garnish with the remaining spring onion, coriander, basil and peanuts (if using). Serve with lime wedges on the side.

Nutrition

Calories: 425kcal | Carbohydrates: 8g | Protein: 55g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 73mg | Potassium: 1649mg | Fiber: 2g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 38mg | Calcium: 58mg | Iron: 2mg