Monkfish with olives

Name: Monkfish with olives
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Monkfish 1.75 lbs; Piccadilly tomatoes 2 ½ cups; Taggiasca olives 3.5 oz; Garlic 1 clove; Basil to taste; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste; Parsley to taste

it es fr de br nl

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 35 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Monkfish with olives is a classic among Mediterranean fish dishes. And look, it really shows off the best of Ligurian flavors. In Liguria, folks love using monkfish, or rana pescatrice, because of its firm texture and the fact it doesn’t have tricky bones. I mean, that's perfect for anyone nervous about cooking fish at home. The flavor of monkfish is delicate—almost sweet, not too fishy—so it pairs beautifully with the punchy, tangy taste of fresh tomatoes and that subtle saltiness from Taggiasca olives, a big deal in Ligurian kitchens.

Monkfish recipes in this region often feature tomato sauce or mix with pasta. Honestly, it's really moist and satisfying, feels special but isn't fussy at all. Plus, it's amazing how the simple mix of fresh tomato sauce and those famous Taggiasca olives gives this dish so much character. Ligurians use this combo regularly—especially in easy seafood recipes—when they want something quick yet full of flavor. And the sauce? It clings to the monkfish, making every bite juicy and tender.

Some enjoy a guazzetto, a light, brothy tomato sauce that soaks into the fish, bringing out a golden color when baked or roasted. Whether it's baked monkfish with olives or another monkfish fillet recipe, this dish makes a weeknight dinner feel like a special occasion.

Ligurians emphasize letting good ingredients shine—seriously, everything comes together so smoothly you’ll wonder why you didn’t make it sooner. It's a standout among healthy fish meals, yet feels rich enough for a holiday meal or Sunday dinner with friends. The Ligurian tradition of combining fresh, simple ingredients to create a really and truly flavorful meal is something to savor. With its Mediterranean roots, this recipe not only captures the heart of Ligurian cuisine but also offers a tasty experience for anyone looking to explore new culinary territories. Try it out—pretty simple—and you might just find a new favorite in your cooking repertoire.

How to prepare Monkfish with olives

To prepare the monkfish with olives, first wash the cherry tomatoes and cut them into wedges 1. In a pan, let the oil absorb the flavor of the garlic and parsley stems 2, then add the cherry tomatoes 3.

Season with salt 4, pepper, and cook over medium heat for 5 minutes. At this point, add the Taggiasca olives 5, cover with the lid 6 and cook over low heat for about 20 minutes.

Meanwhile, take care of the fish: take the monkfish slice and rinse it under running water, then remove the skin and cut it into slices about 1-1.5 inches thick, keeping the central bone 7. After 20 minutes of cooking, remove the garlic 8 and place the anglerfish slices in the pan 9.

Adjust the seasoning with salt and pepper again 10 and cook with the lid on for 4 minutes over moderate heat 11, then flip the slices to the other side 12.

Cover with the lid and continue cooking for another 4 minutes 13. Finally, season with chopped parsley 14. Your monkfish with olives is ready to be served 15!

Storage

It is preferable to consume the monkfish with olives immediately; if necessary, it can be stored in the refrigerator for one day, in an airtight container.

Freezing is not recommended.