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A flavorful dish featuring seared monkfish, spicy chorizo, and Israeli couscous paired with fresh sea vegetables and herb-infused olive oil.
A fragrant Moroccan-style monkfish stew with dried fruits, nuts, and spices, slow-cooked in a rich tomato and saffron sauce.
Pan-seared monkfish fillets seasoned with ginger, garlic, and chilli, finished with a savory sesame soy sauce and fresh herbs.
Pan-seared monkfish with Iberico ham, served with a spring medley of morels, peas, broad beans, and asparagus in parsley butter.
A versatile seafood stew featuring white fish, mussels, and new potatoes simmered in a seasoned tomato and tarragon base.
Marinated monkfish in a creamy spiced sauce served on homemade puffed roti bread.
Firm, meaty monkfish fillets pan fried and served with a rich red wine and nut-brown butter sauce.
Herb-coated monkfish fillets stuffed with piquillo peppers, wrapped in pancetta, and roasted until tender and aromatic.
Marinated monkfish chunks are chargrilled and roasted, then served over a simple seasoned yellow bean and olive oil salad.
A Valencian one-pot seafood dish similar to paella, using short vermicelli noodles instead of rice with a rich homemade stock.
Monkfish fillets seasoned with ginger, chilli, and coconut milk, then sealed in foil parcels and baked until tender.
Delicate monkfish slices gently poached in a flavorful base of curried lentils, aromatics, chicken stock, and creamy crème fraîche.
Marinated monkfish fillets wrapped in speck and sage, roasted until tender, and served with a rich red wine reduction sauce.
Pan-seared monkfish wrapped in pancetta served with smooth sweet potato mash, accompanied by a fragrant garlic and chilli oil.
Pan-seared peppered monkfish served over oven-braised sweet potato fondant with crispy pancetta and a creamy soy reduction.
Seared monkfish loin served with a chorizo and chickpea salad, shrimp salsa, and a tangy lemon-balsamic dressing.
Pan-seared monkfish fillets roasted with tender artichokes, sliced potatoes, and salty capers, topped with crispy prosciutto and fresh lemon juice.
Pan-seared monkfish served over herb-infused crushed potatoes with a warm shallot and lemon dressing.
Pan-seared monkfish wrapped in prosciutto, roasted until tender, and served with a fresh tomato basil sauce and wilted spinach.
Succulent monkfish pan-fried with fresh herbs, served over a silky, buttery purple carrot purée reduced with chicken stock.