A Delight for Seafood Lovers paired with Mediterranean Wines
Succulent monkfish baked with sun-ripened tomatoes, briny olives, fresh herbs, and bright lemon, finished with fragrant olive oil.
Ingredients
(serves 2)
400–450 g monkfish tail, membrane removed, cut into 2 thick portions
Salt & white pepper
3 tbsp extra virgin olive oil
2 cloves garlic, lightly crushed (optional – can be omitted)
200 g cherry tomatoes, halved
10–12 olives (Kalamata or Taggiasca), pitted
Zest of ½ lemon
2 tbsp lemon juice
1 small sprig rosemary or thyme
1 bay leaf (optional)
Fresh parsley or basil, to finish
Method
Preheat oven
Set to 190°C (fan 170°C).
Prepare the base
In a small baking dish, add tomatoes, olives, garlic, herbs, bay leaf, lemon zest, lemon juice, and olive oil.
Toss lightly and season.
Add monkfish
Nestle monkfish on top. Season the fish with salt and white pepper.
Drizzle with a little extra olive oil.
Bake
Bake uncovered for 18–22 minutes, depending on thickness.
The monkfish should be just firm and opaque, not dry.
Finish
Remove herbs and bay leaf.
Spoon the fragrant juices over the fish and finish with fresh parsley or basil.
Serving suggestions
Roasted baby potatoes with olive oil & rosemary
Polenta or crusty sourdough to soak up the juices
Grilled zucchini, fennel, or asparagus on the side
Optional upgrades
Add a splash of dry white wine before baking
Finish with a few capers for a Ligurian touch
Sprinkle toasted pine nuts for subtle richness
Wine Pairing Suggestions
Vermentino – Sardinia, Italy
Bright citrus, saline minerality, and herbal notes echo olive oil and lemon while keeping the firm monkfish feeling fresh and coastal.
Fiano di Avellino DOCG – Campania, Italy
Textural and slightly nutty, with stone fruit and gentle smoke. Its weight matches monkfish’s meaty texture and stands up beautifully to baked tomatoes.
Soave Classico – Veneto, Italy
Clean and elegant with almond and white flower notes. A subtle, refined pairing that enhances the sweetness of the fish without overpowering it.
Albariño – Galicia, Spain
High acidity and crisp citrus cut through olive oil richness, while its Atlantic salinity highlights monkfish’s lobster-like character.
Assyrtiko – Santorini, Greece
Laser-sharp acidity and volcanic minerality mirror lemon and herbs, making this a striking, seaside-perfect match for baked monkfish.