Monkfish tail, queue de lotte

Monkfish tail, queue de lotte, is a French speciality. Monkfish is an ugly-looking deep-sea fish found in the waters along the French coast. It has a large broad head and a wide mouth filled with sharp teeth.

Monkfish has a delicate, firm flesh and has been called “poor man’s lobster”. And you don’t need to worry about fish bones because there is only one: the backbone!

Monkfish tail is sold without the head and the careful fishmonger has already removed the dark skin and most of the second tough membrane. One tail is a suitable amount for two persons.

I prefer to cook the monkfish tail in the oven, 180° C for 40 minutes .It is a good idea to cover the tail with lemon or coppa slices and sprinkle with a little olive oil to prevent the fish from drying. The monkfish fillets are easy to lift along the backbone when the fish is done.

I serve the fillets with some vegetable stew which is easy to prepare while the fish is in the oven.

2 servings

1 monkfish tail

1 organic lemon, sliced

Olive oil

1 organic bouquet garni poisson, dried herbs for fish

100 ml white wine

1 shallot, chopped

1 sweet potato, peeled and chopped

½ fennel, sliced

A handful of spinach leaves, washed and chopped

2 tsp. capers

Preheat oven to 180° C roast.

Place the fish in an oven-proof dish and cover with lemon slices. Sprinkle with some olive oil. Place the bouquet garni poisson in the dish and pour over 100 ml white wine. Roast for 40 minutes.

Meanwhile prepare the vegetables in a heavy saucepan. Sauté the sweet potato, fennel and shallot in olive oil over medium heat. Cover and reduce the heat to simmering. Cook for about 30 minutes adding a little water if needed. In the last 5 minutes add the spinach.

When the fish is done, remove it from the oven. Cut the lemon slices into small pieces and place into a small bowl. Add the capers and a small amount of olive oil.

Divide the vegetables on the plates. Lift the fillets from the monkfish tail and placeon top of the vegetables. Sprinkle with lemon-capers.