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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.
Monkfish medallions baked in foil parcels with spiced couscous and fennel, served with a refreshing cucumber and radish yogurt salad.
Monkfish tails stuffed with a vibrant herb and roasted pepper purée, wrapped in prosciutto, seared, and oven-roasted until tender.
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.
Crispy chickpea pancakes topped with a gammon and mushroom fricassee and golden pan-fried monkfish cheeks.
Grilled marinated monkfish cheeks served over charred vegetables and edamame with a punchy Japanese-inspired umeboshi and shiso dressing.
Elegant fish pies featuring scallops and monkfish in a creamy wine sauce, topped with homemade golden puff pastry and spinach.
Meaty monkfish tails marinated in lime and chilli, roasted, and served with a vibrant pea guacamole and fresh tomato salsa.
Monkfish in a creamy stock sauce served alongside piped mounds of smooth, golden-brown baked mashed potatoes.
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.
Pan-seared pepper-crusted monkfish medallions served with a creamy mustard and dill sauce, perfect with bubble and squeak.
Meaty roasted monkfish fillets served over a savory base of simmered Puy lentils with pancetta, aromatics, and red wine.
Seared monkfish simmered in a smoky chorizo and bean stew, served with a fresh, dressed vegetable and asparagus salad.
Fruity sweet and sour fried monkfish tail served alongside crispy deep-fried shredded Savoy cabbage and shaved scallop roe.
Spiced monkfish roasted until tender served with buttery dill crushed potatoes and a tangy cherry reduction sauce.
Marinated monkfish chunks are chargrilled and roasted, then served over a simple seasoned yellow bean and olive oil salad.
Curried monkfish served with mussels in a creamy sauce and herb-laden cracked wheat with dried fruits and spices.
A hearty seafood stew featuring tender monkfish, spicy chorizo, and a rich yellow split pea and vegetable broth.
Pan-seared monkfish and steamed mussels in a rich, white wine, cream, and tarragon-mustard sauce finished with saffron.
Monkfish fillets seasoned with ginger, chilli, and coconut milk, then sealed in foil parcels and baked until tender.
Monkfish fillets wrapped in Parma ham, served with buttery crushed potatoes, honey-glazed carrots, and a creamy white wine sauce.
Delicate monkfish slices gently poached in a flavorful base of curried lentils, aromatics, chicken stock, and creamy crème fraîche.
Tender monkfish fillets served over a rich bed of Puy lentils, aromatics, fresh herbs, and a touch of crème fraîche.
Marinated monkfish fillets wrapped in speck and sage, roasted until tender, and served with a rich red wine reduction sauce.
Deep-fried monkfish strips in sesame batter served with a fresh spicy tomato salsa and pan-fried okra.
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.
Succulent monkfish fillet marinated in herbs, wrapped in Parma ham, and served over a creamy pea and potato risotto.
Succulent monkfish wrapped in Parma ham, served with a buttery vegetable medley and a golden cashew nut butter sauce.
Pan-seared monkfish tail seasoned with rosemary and peppercorns, served over balsamic-glazed Puy lentils with roasted garlic butternut squash.
Pan-fried spiced monkfish served over a rich, simmered vegetable curry with okra, tomatoes, and double cream.
Sautéed potatoes and monkfish served with a reduced red wine sauce, herb salsa verde, and topped with Camembert cheese.
Seared monkfish loin served with a chorizo and chickpea salad, shrimp salsa, and a tangy lemon-balsamic dressing.
Monkfish fillets coated in aromatic semolina, pan-fried and roasted, served with a buttery wild garlic, fennel, and aniseed sauce.
A Spanish-style rice dish featuring tender monkfish, aromatic saffron, and roasted red peppers, served as a delicious alternative to paella.
Pan-fried monkfish tails served with a creamy mustard sauce and quick-pickled cucumber slices for a fresh, balanced seafood dish.
Crispy breaded monkfish pieces fried until golden and served with a zesty minty mushy pea dipping sauce.
Pan-seared monkfish chunks baked with tender new potatoes, cherry tomatoes, and artichoke hearts, finished with fresh lemon and parsley.
Savory squid ink paella rice served with buttery roasted monkfish, mussels, and fresh tomato garnish.
Pan-seared monkfish fillets roasted with tender artichokes, sliced potatoes, and salty capers, topped with crispy prosciutto and fresh lemon juice.
Roast spiced monkfish served over a smoky, creamy aubergine purée with a piquant olive and anchovy 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.
Roasted monkfish served over sautéed balsamic Portobello mushrooms with golden-brown mushroom-shaped potatoes on the side.
Spice-rubbed monkfish served with a smooth broad bean purée and turmeric-tinted sautéed new potatoes.