Monkfish with lemon dressing

Monkfish with lemon dressing

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(9 ratings)

Cook: 1 hr, 15 mins Ready in 1½ hrs, plus 6 hours marinating

More effort

Serves 4

Raymond Blanc's monkfish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water if you prefer

Nutrition and extra info

Nutrition: per serving

  • kcal467
  • fat37g
  • saturates5g
  • carbs11g
  • sugars4g
  • fibre1g
  • protein25g
  • salt0.07g
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  • 4 boneless monkfish medallions, about 140g/5oz each
  • 1 stalk lemongrass, bashed and finely chopped
  • 4 lime leaves, chopped
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 1 tsp lemon thyme leaves
  • 5 tbsp extra-virgin olive oil, plus extra for frying
  • handful wild rocket leaves, to serve



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

For the lemon dressing (citrus vierge)

  • strips of zest from 2 lemons, pith removed



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 25g caster sugar
  • 6 tbsp extra-virgin olive oil
  • 2 tsp lemon juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ tsp coriander seeds, toasted, then ground
  • ½ tsp black onion seeds
  • 2 tbsp currants
  • 4 tbsp whole blanched almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 tbsp roughly chopped coriander


  1. Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.

  2. Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.

  3. About 20 mins before you’re ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.

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Comments, questions and tips

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7th Mar, 2018
I've made this quite a few times as it's such a great recipe, looks good and tastes even better
3rd Feb, 2016
This recipe was OK but the flavour of the marinade didn't come through and the dressing was too oily. My family weren't that keen and as monkfish is an expensive treat I found it all a bit disappointing.
9th May, 2013
Bland, dull and such a waste of a lovely piece of fish. The rice is not much better.
3rd Aug, 2010
Meal eaten with my husband and an old friend before going to a ballet. We all loved the combination of ingredients. I would like to repeat this when my children visit. However, my daughter has a nut allergy and my son does not like nuts. Can I substitute the nuts with something else?
25th Jan, 2009
Succulent dish: off-the-beaten-track dressing, great complementarity of texture and flavours and excellent served with the almond and cinnamon rice. A triumph.
sharonbroom's picture
21st Jan, 2009
Absolutely lovely! I added another tsp of lemon juice to the dressing as I think it needed it to balance the olive oil and omitted the currants as we don't like them. The almonds added a gorgeous crunch. Would definately cook again
17th Dec, 2008
Anyone tell me how long before serving this dressing could be prepared Sounds delicious
16th Oct, 2008
Looks outstanding... What are those small veg scattered round outside of plate?? Look like baby onions, but I doubt it's that.
28th Aug, 2008
Absolutely delicious! Can't wait to try it again.
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