A winter recipe full of freshness and balance … Try our tasty monkfish roast stuffed with fresh herbs, and its endive-clementine salad … A pure delight!



4 Servings

Prep time

40 minutes

Cooking time

30 minutes


  • For the recipe for monkfish roasts with herbs:
  • 800 g Monkfish separated into two fillets

  • 1/2 Lemon

  • 2 Garlic clove

  • 1 bunch Herbs: dill, basil and chives

  • 100 g (thinly sliced) Parma ham

  • Olive oil

  • For the salad:
  • 6 Organic Clementine

  • 2 Endive blanche

  • 2 Carmine red endive

  • 3 c. olive oil

  • Salt and pepper from the mill


  • Start this recipe for roast monkfish stuffed with herbs by preheating the oven to 180 ° C (th. 6). Wash and dry the herbs. Peel and skin the garlic. In a food processor, mix the herbs and mashed garlic.
  • Spread the herb puree on a monkfish fillet and cover with the other fillet. Place the ham slices on a work surface, overlapping them. Fold the ham around the fish, tightening well and tie it all up. Place the roast in a baking dish, squeeze the juice over the demicitron and drizzle with olive oil. Bake for 30 min.
  • Prepare the salad. Mix the endive leaves with the clementine supremes (without the skin). In a bowl, emulsify the juice of the clementines, olive oil, salt and pepper. Pour over the salad.
  • Remove from the oven, cut the roast monkfish with herbs into medallions and serve with the salad.


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