Monkfish Recipe With Breadcrumbs and Garlic –
Light, Simple And Very Italian

Monkfish Recipe

This monkfish recipe with breadcrumbs and garlic is a firm favourite in my home. If you enjoy home cooking fish and seafood, then give this monk fish recipe a try.

Monk fish certainly wouldn't win any beauty contests, and in fact they can look pretty scary, but they have a really nice firm texture, almost like lobster. Because of this texture you can cook and serve it as whole fillets, or cut it up into chunks.

Because in this recipe the fish is baked, that makes it really healthy. You can't really go wrong with this monk fish recipe, and it's especially good in the warmer months with a nice salad.

This recipe will feed two people.

What you'll need is:

  • 2 monkfish fillets, about 200 grams (6 ounces) each
  • 45 grams (1½ ounces) of butter
  • 2 cloves of garlic
  • 90 grams (3 ounces) of fresh breadcrumbs
  • a few sprigs of fresh parsley
  • 1 lemon
  • fine salt

The equipment you'll need is:

  • A medium sized, shallow ovenproof dish
  • 2 medium bowls
  • A garlic crusher
  • A couple of wooden spoons
  • A sharp knife
  • kitchen scissors
  • An oven


The thing to realise about monkfish is that it can contain a lot of water. This can potentially affect the flavour of the meal, so you need to extract this water before cooking.

So, sprinkle some salt over both sides of each fillet set aside for about 10 minutes (while you're preparing everything else).

Using the kitchen scissors, cut the parsley finely and add to a mixing bowl.

Add the breadcrumbs to the parsley and mix well with a wooden spoon.

Crush the garlic and add to one of the bowls. Slowly melt the butter in your microwave (or in a saucepan on the stove) and then add to the garlic and mix well.


Preheat your oven to 200° Celsius / 400° Fahrenheit / Gas Mark 6 / Moderately hot oven.

Take the fish, and drain away any water that has come out. Pat each fillet dry with paper towel and then trim off any discoloured or unsightly bits with your knife.

Place the fillets side by side in the ovenproof dish and then scatter the breadcrumbs and parsley over the fish to make a thick covering.

Now drizzle the garlic and butter mixture over the fish as evenly as possible.

Place the dish into the oven and cook for 20 minutes. Ensure the fish is cooked by gently scraping an inconspicuous part of it with a fork – if it flakes easily then it's done. The breadcrumbs should also be a golden brown colour.


Serve the fillets whole along with the lemon wedges. You can also prepare a fresh green salad if you like (or buy one ready-made).

So there you have it - a delicious summer meal in only half an hour.

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What Other Visitors Have Said

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Terrific recipe, followed it to a T, and got raves - we only wish I had made more! Monkfish is one of my favorite fish, and this recipe showcases the …

Great textures, fantastic taste and so easy Not rated yet
This was a delicious way of cooking monkfish I purchased monkfish cheeks layered them on a shallow dish and followed the recipe and my wife and I loved …

Perfect Not rated yet
Tried this the other night and was delighted with it, my husband and I only wished we had more! The fish was cooked perfectly throughout and the breadcrumb/garlic …

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