4 x 100g Monkfish portions
4 tablespoons rapeseed oil
1 teaspoon freshly ground pepper to taste
Salt to taste
250ml sifted gram flour (chickpea flour)
150g chorizo - finely chopped
Approx 20 coriander stocks - finely chopped
2 cloves garlic
2 spring onions - finely chopped
1 large tomato - finely chopped
1 teaspoon dried chilli flakes
200ml chicken stock
1 tablespoon soy sauce


1. Place Monkfish in gram flour, evenly dust with flour and remove excess flour
2. Sprinkle ground pepper over the Monkfish and add salt to taste
3. Press the salt and pepper into the flesh
4. Heat a frying pan over high heat and add the oil
5. When nice and hot, fry Monkfish for about 40 seconds per side
6. Remove the fish from the oil and set aside
7. Pour out all but about one tablespoon of oil and add the chopped chorizo
8. Allow to fry until nice and crisp pour in coriander, garlic and tomato
9. Stir to combine add the soy sauce and the stock. Bring to a simmer and place fish back in the pan for about a minute, turning once


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