RECIPE: Monkfish en Papillote

Rachel Thompson of Marlagh Lodge takes us into the kitchen

Incredibly easy to do and perfect for a dinner party since it can be prepared in advance and left in the fridge until needed.

Served straight from the oven, there’s no need for fiddly sauces or last minute preparation. Baking the monkfish with fresh Thai flavours in a paper parcel seals in the moisture. The aroma when the packet is opened is heavenly.

The recipe makes enough butter for about 8 portions. It can also be melted over steak or chicken and it’s particularly good with barbecued corn-on-the-cob. 

Use wooden clothes pegs with metal springs which will withstand the heat of the oven.

Monkfish en papillote with Thai Fragranced Butter
For the flavoured butter:
250g salted butter, softened
½ red chilli, finely chopped
2 garlic cloves, crushed
1cm piece of fresh ginger, grated
15g coriander, roughly chopped (leaves and stalks)
Freshly milled black pepper

4 x 200g portions of monkfish
4 greaseproof paper circles and clothes pegs

Mash the flavoured butter ingredients together well. Roll into a cylinder shape in foil and place in the fridge to harden.

Cut each portion of monkfish into five or six chunks. Place each in the centre of a greaseproof circle, season and top with the flavoured butter. Bring the edges up and twist to form a bag shape. Secure with a clothes peg. Refrigerate until needed.

Cook at 200C for 25 minutes. Remove the peg and open the paper slightly to let the aroma out. 

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