Posted on: August 17, 2021

Recipe – Monkfish Rolls

Guest post from Jack Munn @Umami_Jam

Monkfish is renowned for being the ‘poor mans lobster’ with its sweetness and meaty texture. I certainly can’t afford to eat lobster all the time, but now that I have my hands on a huge amount of monkfish cheeks, I thought I’d go ahead and make these unreal monkfish cheek ‘lobster’ rolls. As one of the last @pesky_fish recipes of this month, it had to be something special.

Serves: 2 people

Difficulty: Easy

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min


250-300g monkfish cheeks or tail meat, skinned
2 tbsp olive oil
Salt and pepper
3 tbsp butter
2 garlic cloves, minced
Squeeze of lemon juice
Pinch of paprika
5g chopped parsley
2x brioche rolls


1. Season the monkfish with salt and pepper. In a non stick pan, begin frying off the monkfish in olive oil for 2 minutes each side, after 4 minutes add the butter, lemon, parsley, paprika and garlic. Cook the cheeks for a further minute each side, basting with the garlic butter, then remove and leave to rest for 5 minutes. Don’t throw away the butter.

2. After resting for 5 minutes, chop into bite sized pieces and place in a bowl. Pour over the butter sauce from the pan and mix well. Slice half way through the brioche buns, and in the same pan toast the rolls. Add the garlicky monkfish mixture into the toasted rolls and drizzle over any of the remaining butter at the bottom of the bowl. Sprinkle with parsley and enjoy.