Roast Stuffed Monkfish



Quantities are approximate and per person

  • 120-150g monkfish tail, cut from the wide end
  • 40g Quark (if you can’t find it, substitute another soft white cheese such as ricotta)
  • Generous teaspoon of chopped fresh herbs – I use parsley and dill
  • Grated rind of ¼ lemon
  • 1 thin slice Serrano or Parma ham (or similar)
  • 1 shallot (or ½ small onion)
  • 6 cherry tomatoes
  • 1 tsp olive oil
  • Black olives (pitted)
  • 75ml dry white wine


  1. First prepare the base vegetable ingredients. Wash the tomatoes and cut in halves. Peel the shallot and slice thinly. Fry the shallot slices in as little oil as possible until they are just coloured (about 2 minutes) then remove and lay on kitchen paper to soak up most of the oil.
  2. Take a baking dish, sized to hold the fish pieces, and ideally about 5cm deep. Place the shallots in a layer at the bottom.
  3. Preheat the oven to 190C, gas 5
  4. Cutting from one side, carefully remove the centre bone from each piece of monkfish, keeping the two sides connected at the bottom if possible
    Cheese stuffing in the centre cavity of the fish (where the bone was removed from)
  5. Mix the Quark with the herbs and lemon rind
  6. Lay the slice of ham flat – it should be about 20cm long and 8-10cm wide. If your ham slices are smaller, you may need 2!
  7. Lay the piece of monkfish on top of the ham in the centre, join downwards. If you accidentally cut through the joint, lay the two half pieces of monkfish side by side
  8. Push the cheese stuffing into the gap between the two halves of monkfish
  9. Wrap the ham round the stuffed fish. If you cut the joint (or even if you didn’t and it’s falling to pieces), anchor the two halves and the ham with toothpicks.
  10. Lay the ham-wrapped fish pieces on top of the shallots. Surround with the tomatoes and olives, and pour over the wine. You probably don’t need to add salt, as the ham should be enough.
    In the cooking dish – after the foil removed and before finishing in the oven
  11. Cover the dish with foil and roast in the oven for 15 minutes, then remove the foil and continue cooking for a further 5 minutes to crisp the ham.
  12. Serving suggestions: green beans or broccoli go well. An alternative/additional option, particularly if your baking dish is too big for the fish, is to add baby carrots in with the fish – the cooking time should be the same.

By Oliver Dowson

Over the last 40 years, I’ve built companies in many countries from the ground up. I have created, managed and sold businesses in UK, USA, Canada, Australia, Brazil, India, China, Germany, Czech Republic and Spain. I have travelled extensively in over 120 countries, spending an average of 8 months a year over the last 20 years away from my home base.
In my early business life, I successfully created 7 new businesses in different sectors in the UK for overseas owners. I moved on to invent and build one of the world's first energy and environmental management consultancies – long before Global Warming became a headline issue. Over the following 30 years, I grew that company, EnTech, into a true international business by opening 11 offices in 9 countries - and along the way, set up many more international companies for others.

I’m fortunate and proud that EnTech became the international energy management company of choice for Fortune 100 multinationals, selling services directly to GE, GM, HSBC, Citi, Honeywell and many others. Working closely with them gave me invaluable insights both into how multinationals work and the different business cultures in countries around the world. In April 2014, I sold EnTech to EnerNOC, becoming a Vice President and overseeing a seamless M&A transition over the next 18 months.

In all my business activities I’ve also used my languages and programming/software development expertise.
I am also now a Business Angel, investing in companies with international ambitions where I can provide mentoring and support from my practical experience, especially those headed up by women and minorities.

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