How to Bake Monk Fish

The monkfish is a white fish that has a firm texture that will hold up to grilling and cooking. It is a good fish to marinate because it will not crumble. Many recipes call for a sauce to keep the fish from drying out and becoming bland. It was once a prime lobster substitution in many recipe dishes.

Materials You’ll Need

• Monkfish


• Cutting Board


• Knife


• Salt


• Towels


• Skillet


• Olive Oil


• Marinade


• Pepper


• Lemon

1. Buy monkfish. You’ll need a quarter to a half pound for every person you are feeding. Monkfish should never have a fishy smell, so inspect it prior to purchase. Have the fish fresh and ready for cooking when you go to purchase it.


2. Put fish onto cutting board and section off portions of the fish. Peel and remove the black skin and silver membrane prior to preparing it for cooking.


3. Salt the monkfish on both sides, 1/4 teaspoon per side. Place in refrigerator for an hour. The salt should flavor the fish.


4. Preheat oven to 425 degrees.


5. Pat the monkfish dry with the towels. Excess salt will be removed during this step, so the fish will not turn out overly salty.


6. Rub the fish with some olive oil and marinade half an hour before cooking.


7. Cook on stovetop for two minutes each side. Add lemon and black pepper and place the skillet into the oven.


8. Bake for six to eight minutes in a 425 degree oven. Test for doneness and bake longer if still not ready. It should be served flake-tender and fresh from the skillet.