Fish Fillet Recipes

White’s Roasted Monkfish


4 x 200 / 300 gram Serve Size Pieces Monkfish

1 Tbsp Butter

4 Slices of Parma Ham (cooked crispy)

Salt & Pepper

1 Tbsp Vegetable Oil

Small Handful of Rocket


1 Sliced Onion

1 Garlic Clove finely chopped

1 Red Chilli finely chopped

1 Tin Cherry Tomatoes

1/2 of a small Red Pepper Sliced1/2 Tsp Tobasco Sauce

White’s Roasted Monkfish

Salsa: Heat oil in a small fry pan add onion, garlic, chilli, red pepper and cook until softened. Add cherry tomatoes and tobasco cook for 5 mins. Season with Salt and Pepper/

Fish: Preheat oven to 180c. Season the monkfish and brush with butter. Heat pan to a medium heat with 1 tbsp of oil. Cook monkfish until golden on both sides. Then place in the oven to cook for a further 5 to 8 minuntes. Add the parma ham to the oven to reheat when fish is nearly ready.

To serve: Place a spoonful or two of salsa on a plate and top with fish, parma ham and a sprinkle a handful of rocket leaves.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.