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Pan seared monkfish in tomato sauce over Parmesan risotto

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This recipe balances the savory depth of the tomato sauce with the subtle sweetness of monkfish, brought together by the rich and creamy risotto. The garlic chips add a crunchy element to the dish, and the fresh parsley not only adds color but also a fresh, herbaceous note. Enjoy your culinary creation with a glass of white wine that complements the delicate flavors of the fish.


Units Scale

Ingredients for Tomato Sauce:

  • 1 can of fire-roasted crushed tomatoes
  • 1 whole head of garlic, cloves peeled and thinly sliced
  • 1/4 cup of olive oil
  • 1 large shallot, finely chopped
  • 1 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 cup of chicken stock
  • 1/4 cup of dry white wine
  • 2 tbsp dry sherry
  • Juice of 1/2 lemon
  • 1 anchovy fillet, mashed
  • 1 tsp mushroom powder
  • 2 tbsp unsalted butter
  • Salt and freshly ground black pepper to taste

For the Monkfish:

  • 2 monkfish tails, skin removed and trimmed
  • Smoked Maldon salt (or any smoked flaky sea salt)
  • Freshly ground black pepper
  • 2 tbsp olive oil

For the Risotto:

  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups warm chicken stock, kept simmering on a back burner
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter


  1. Tomato Sauce:
    • In a saucepan over medium heat, add olive oil and garlic. Sauté until the garlic is golden.
    • Add shallots, sweet and smoked paprika, and cook until shallots are translucent.
    • Deglaze the pan with white wine, add chicken stock, sherry, and lemon juice. Reduce slightly.
    • Add the crushed tomatoes, anchovy, and mushroom powder. Simmer for about 20 minutes.
    • Finish the sauce with butter, season with salt and pepper, and keep warm.
  2. Monkfish Preparation:
    • Preheat your oven to 400°F (200°C).
    • Season the monkfish with smoked salt and black pepper.
    • Heat olive oil in a pan over high heat. Sear the monkfish on both sides until golden brown.
    • Transfer the pan to the oven and roast the fish for about 10 minutes or until cooked through.
    • Let it rest before slicing.
  3. Risotto:
    • In a separate pot, toast Arborio rice over medium heat until translucent.
    • Deglaze with white wine and let it absorb completely.
    • Gradually add chicken stock, one ladle at a time, stirring continuously until the rice is al dente.
    • Off the heat, stir in Parmesan cheese and butter until creamy. Season to taste.
  4. Garlic Chips:
    • In a small skillet, heat enough olive oil to cover the bottom of the pan.
    • Fry the sliced garlic until crisp and golden brown. Drain on paper towels.
  5. Assembly:
    • Spoon the risotto onto plates, top with sliced monkfish.
    • Ladle the warm tomato sauce around the fish.
    • Garnish with garlic chips and a sprinkle of chopped parsley.
    • Serve immediately to enjoy the contrast of flavors and textures.
  • Author: Lucas Krammes
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