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Monkfish tails stuffed with a vibrant herb and roasted pepper purée, wrapped in prosciutto, seared, and oven-roasted until tender.
Meaty monkfish tails marinated in lime and chilli, roasted, and served with a vibrant pea guacamole and fresh tomato salsa.
A delicate monkfish curry spiced with lemongrass, lime leaf, and coconut milk, served with fragrant Thai jasmine rice.
Meaty roasted monkfish fillets served over a savory base of simmered Puy lentils with pancetta, aromatics, and red wine.
Pan-fried monkfish tails served with a creamy mustard sauce and quick-pickled cucumber slices for a fresh, balanced seafood dish.
Pan-seared monkfish chunks baked with tender new potatoes, cherry tomatoes, and artichoke hearts, finished with fresh lemon and parsley.