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  • Monkfish and Artichokes


    Monkfish and ArtichokesThis is a dish that happened by accident. I intended to make roast monkfish with a wild mushroom sauce, but had left the mushrooms in the shop. After a cupboard hunt I ended up with a tin of artichokes, spuds, butter, garlic, tomatoes, as well as my new monkfish and parsley . . . I cooked it all in one pan and a true favourite was born.

    Recipe and Image E.ON( and

    Monkfish and Artichokes

    Serving Size: 4


    • 225g trimmed monkfish tail
    • 200g tinned artichoke hearts
    • Handful cherry tomatoes
    • 200g cooked new potatoes
    • Chopped parsley
    • 2 Lemons
    • Salt and Pepper
    • Seasoned flour
    • For the Seasoned Butter:
    • 150g butter
    • 100g sun-dried tomatoes, in oil
    • Pepper


    1. Cut the fish into goujons, dredge in flour.
    2. Melt a generous piece of the butter in a large frying pan. When it bubbles up add the fish, fry for a couple of minutes, turn and squeeze the lemon juice over. Move the fish to one side.
    3. Add the potatoes to the mix and cook for 2mins. Add the tomatoes, cook for a further 2 mins, and finally add the artichokes. Season.
    4. Arrange it nicely in the pan and pop in a 200c oven for 3-4mins to crisp.
    5. Squeeze more lemon and lots of parsley over the top to finish.

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