1 tablespoon olive oil
1 tablespoon (20g) butter
4 portions Monkfish (160-180g each
Salt and freshly ground black pepper
50g butter
1/2 white onion, finely sliced
1 carrot, julienne
1/2 savoy cabbage, shredded
1 cup (180g) ham shank, chopped
3/4 bunch scallions, chopped
Potato sauce:
150ml milk
50g butter
2/3 cup (200g) seasoned mashed potato (at room temperature)
Scallion butter:
1/3 cup (80g) butter
1/4 bunch green onions, chopped
Juice of 1/2 lemon


1. Heat a non-stick fry pan over medium heat
2. Add oil and butter and heat until butter starts to brown
3. Season Monkfish with salt and pepper and add to the pan
4. Colour on all sides finish in a hot oven (200°C-180°C fan-forced) 6-8 minutes
5. Remove to a warm place to rest for two minutes before serving

1. Heat butter in a saucepan over medium heat 
2. Add white onion and carrot season with salt and pepper 
3. Place on a tightly fitting lid, cook two minutes then add cabbage
4. Replace lid and cook for a further three minutes 
5. Add shank and onions, replace lid and leave to one side

Potato sauce:
1. Heat milk and butter in a saucepan over medium heat 
2. Add the mash potato and combine until smooth
3. Adjust seasoning


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