1/4 cup plus extra-virgin olive oil
Extra 3 tablespoons extra-virgin olive oil
2 heads of garlic plus 4 large cloves, peeled and very thinly sliced
1 tablespoon sweet paprika
1 cup canned crushed tomatoes
2 cups water
Salt and freshly ground pepper
8 x 185g Monkfish fillets, about 2 inches thick


1. Preheat the oven to 200%C 
2. In a large skillet warm 1/4 cup of the olive oil 
3. Add garlic cook slowly over very low heat
4. Shaking skillet, until garlic is deep golden 15 minutes 
5. Remove about 1/4 cup of garlic slices to a plate and reserve
6. Add paprika to the garlic in the skillet and cook for 1 minute 
7. Add tomatoes and cook over moderately high heat for 1 minute
8. Add water simmer until sauce has reduced to 1 and half cups 10 minutes
9. Season with salt and pepper   
10. In a very large skillet, heat the 3 tablespoons of olive oil
11. Season fish with salt and pepper
12. Cook over high heat until browned on the bottom, 2 minutes
13. Turn and transfer to the oven, roast until just cooked through, 15 minute


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