Wild Monkfish Fillet

Wild fillet, from fish caught in the Atlantic, North-East

The monkfish fillet is taken from the tail. Its meat is considered a delicacy. Monkfish flesh is firm and perfect for stir-frying, barbecuing, and pan-frying as well as for use in ceviche. Robust flavors, such as chili, soy, sesame, parma ham, chorizo, and smoked paprika, are all great complements to monkfish.

The price is per Kilo.

1 portion of 500g is enough for a meal for 2-3 people depending on your recipe.

Product Features: fillet

Size: 2 packs of 500g

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: France (Brittany)

French Name: Filet de Lotte (lophius Lophius)

Packing: iced box

589.00 $

                                                          Roast Monkfish with Lemon & Parsley Butter

Time: 15mins

Serve: 2ppl

                                                                            360g monkfish fillets                                                                                     1 tbsp olive oil
                                                                            Sea salt                                                                                                           Freshly ground pepper
                                                                            1 lemon                                                                                                           40g unsalted butter
                                                                            A few sprigs of flat-leaf parsley, leaves only


  1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Unwrap the monkfish fillets and pat them dry with kitchen paper. Gently rub a little salt and pepper into the monkfish. 
  2. Place an ovenproof frying pan on medium-high heat for 2 mins, then add the monkfish. Fry for 2 mins to just brown the monkfish, then carefully turn it over and fry for a further 2 mins. Transfer the frying pan to the oven and roast the monkfish for 6-8 mins, depending on how thick the fillets are. The monkfish will be opaque and flake easily when pressed with a fork when it’s ready. No ovenproof frying pan? Simply fry the monkfish in a frying pan, then transfer to a lightly greased roasting tin or baking tray and roast it in that. 
  3. While the monkfish roasts, make the lemon and parsley butter. Finely grate the zest from the lemon. Juice 1 half. Roughly chop the parsley leaves. 
  4. Melt the butter in a small pan over low heat, then stir in the lemon zest, juice, and most of the parsley leaves. Season with a little salt and pepper. Bubble together for 1 min, then take off the heat. When the monkfish is ready, take it out of the oven and pour over the lemon and parsley butter. Garnish with the remaining chopped parsley to serve.