Monkfish medallions with pepper sauce

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 243 Kcal, 20g Protein, 7g Carbohydrates, 14g Fat


  • Marinate
  • 1 organic lemon
  • 0.25 tsp white pepper
  • 500 g South African cape monkfish and Icelandic monkfish
  • Monkfish
  • a little non-cold-pressed olive oil
  • 0.75 tsp salt
  • Pepper sauce
  • 2 red peppers
  • 1 shallot
  • 0.5 tbsp olive oil
  • 1 dl water
  • 1 tsp thyme leaf
  • 1 tsp salt
  • a little pepper
  • 1 dl cream

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  • Marinate

    To make the marinade, grate the lemon zest and squeeze out 1 1/2 tbsp of juice. Add the crushed peppercorns and mix well.
  • Cut the fish into 12 equal pieces, turn it in the marinade, cover and leave to marinate in the fridge for approx. 30 mins.
  • Monkfish

    Preheat the oven to 60°C, warm the platter, plates and sauce boat. Heat the oil in a non-stick frying pan and reduce the heat. Fry the fish medallions in batches over a medium heat for approx. 3 mins. on each side, season with salt.
  • Keep warm on the warmed platter.
  • Pepper sauce

    Finely chop the shallot, cut the peppers into small pieces. Heat the oil. Sauté the shallot, add the peppers and sauté briefly.
  • Tear off the thyme leaves, add to the pan and continue cooking briefly. Pour in the water, bring to the boil, season.
  • Reduce the heat, cover and simmer gently for approx. 10 mins. Puree the peppers. Beat the cream until light and fluffy, fold in carefully.
  • To serve

    Spoon a little pepper sauce onto the warmed plates, arrange the monkfish medallions on top. Serve the remainder of the pepper sauce separately in the warmed sauce boat.
  • Serve with:

    Pan-fried lettuce.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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