Baked monkfish, with smoked tomato, rosemary and chorizo


Baked monkfish, with smoked tomato, rosemary and chorizo

  • Servings: 4
  • Cooking time: 60 minutes
  • Course: Main course
  • Cuisine: Irish


  • 3tbsp olive oil
  • 3 garlic cloves, peeled and sliced
  • 2 cans of 400g crushed tomatoes
  • 1tbsp tomato puree
  • 1tsp smoked paprika
  • 100 ml concentrated poultry broth
  • Juice of 1 orange
  • 2 strips of orange zest
  • 1 tablespoon of honey
  • A hint of sherry (if you have any)
  • Salt and pepper
  • 500g of monkfish tail, trimmed
  • 200g piece of chorizo
  • 125g mixed miniature tomatoes
  • 2 sprigs of rosemary


1 Set the oven to 185 degrees.

2 Put the olive oil in a saucepan then add the minced garlic. Cook over low heat until evenly browned.

3 Add the tomatoes, tomato puree, smoked paprika, chicken broth, orange juice and zest, honey and sherry, then cook until the sauce has reduced by a third. Season with salt and pepper.

4 Pour the sauce into a shallow baking dish. Cut the monkfish into 3 cm pieces.

5 Remove the skin from the chorizo ​​as best as possible and cut it into 2 cm pieces, on the bias.

6 Alternate the monkfish and chorizo ​​in the dish. Sprinkle the tomatoes and rosemary on the side.

7 Bake for about 25 minutes, until the monkfish is cooked.


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