Baked Monkfish

Name: Baked Monkfish
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Monkfish already cleaned 1.75 lbs; Lard 7.1 oz; Marjoram to taste; Extra virgin olive oil 1 spoonful; Salt to taste; Black pepper to taste; Asparagus 1.1 lbs; Leeks 1; Garlic ½; Extra virgin olive oil 1 spoonful; Parsley 12 tbsp; Pine nuts 1 tbsp; Lemon juice 2 tbsp; Fresh ginger 2 ½ tsp; Sweet Paprika to taste; Extra virgin olive oil 3 spoonfuls; Salt to taste; Black pepper to taste

it br es de fr

Gluten Free
Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

In the heart of Central Italy, baked monkfish is one of those dishes that really brings together the best of land and sea. Known around here as 'rana pescatrice al forno,' it features firm white fish wrapped in Lardo di Colonnata—silky cured pork fat famous in Tuscany. Really, this combo of rich pork and delicate fish is something else, with a tender texture and a salty-meets-ocean flavor you don't find every day. And the sauce? It's a bright parsley and ginger mix that adds freshness—a pop of color and a zippy taste that feels super light.

In Italy, you'll find this dish at special gatherings, especially when impressing guests is key. It is unique among monkfish recipes. Each bite offers moist fish, herby sauce, and some crunch from sautéed leeks and asparagus. And look, in Tuscany and nearby places, folks sometimes toss in wild herbs or local greens to tweak the flavor.

The oven-baked monkfish method keeps the fish juicy, while the lardo crisps up. Some cooks swear by the tail for baked monkfish tail dishes, saying it soaks up those savory flavors best. Honestly, you might see small changes depending on the village—maybe a squeeze of lemon for a bit of tangy kick, or a side of roasted veggies.

Thing is, the basics stay the same: you get a meal that feels fancy but still totally Italian. Even people who aren't big seafood fans often go back for seconds of easy baked monkfish once they taste how the flavors blend. With a slice of crusty bread, this dish turns an ordinary dinner into something special. It's a standout from your everyday monkfish in oven meals, offering a taste of Italian culinary finesse that's both comforting and adventurous.

This recipe really captures the core of Italian cuisine, where tradition and creativity come together to create something really really special. For sure.

INGREDIENTS

For the Monkfish: Monkfish 1.75 lbs (800 g) - already cleaned; Lard 7.1 oz (200 g); Marjoram to taste; Extra virgin olive oil 1 spoonful; Salt to taste; Black pepper to taste

For the Side Dish: Asparagus 1.1 lbs (500 g); Leeks 1; Garlic ½; Extra virgin olive oil 1 spoonful

Parsley Sauce: Parsley 12 tbsp (35 g); Pine nuts 1 tbsp (10 g); Lemon juice 2 tbsp (30 g); Fresh ginger 2 ½ tsp (5 g); Sweet Paprika to taste; Extra virgin olive oil 3 spoonfuls; Salt to taste; Black pepper to taste

Preparation

How to prepare Baked Monkfish

To prepare baked monkfish, first clean it, remove the skin, and cut it lengthwise along the spine 1 which will be discarded 2. Cut the flesh into chunks 3.

Salt and pepper 4. Lay down 6 strips of lardo 5, place the monkfish chunk on top, and roll it up. Repeat the same process for all pieces 6 and set aside.

Remove the toughest part of the asparagus 7, then slice them into strips using a peeler 8 9.

Remove the greenest part of the leek and the roots 10, then cut the white part in half 11 and then into julienne strips 12.

Peel the ginger 13 and slice it into rounds 14. Squeeze the juice from half a lemon 15.

In a blender, place the pine nuts 16, a clove of garlic 17, and the ginger 18.

Add the sweet paprika 19, lemon juice 20, and adjust with salt and pepper 21.

Pour in the oil 22, add the parsley 23, and blend until smooth and homogeneous 34.

Heat a drizzle of oil in a pan, place the monkfish 25 and cook until golden 26; be careful not to break the lardo during cooking. Transfer the monkfish to a baking sheet covered with parchment paper and bake in a preheated fan oven at 355°F for 20 minutes 27.

Meanwhile, in a pan, pour a drizzle of oil, add half a clove of garlic with the core removed, leeks, and asparagus 28, season with salt and pepper 29. Sauté for 2 minutes over high heat 30.

After the cooking time, remove the monkfish from the oven and cut it into medallions 31. Place it on a plate 32 and cover with leeks and asparagus 33.

Dress with parsley sauce 34 and a few fresh marjoram leaves 35. Baked monkfish is ready to be served 36!

Storage

It is recommended to consume the baked monkfish immediately. If there are leftovers, you can store them in the fridge in an airtight container for 1-2 days; reheat in the oven at 300°F for 10-15 minutes before serving.

The parsley sauce can be prepared in advance and stored in the refrigerator for a day, in an airtight container.