Roasted Monkfish with Potato Crisps

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 40 minutes
  • Portion size 4 servings


Potato Crisps (recipe, this page):
Broccoli Pesto (recipe, this page):


In small saucepan, melt butter over very low heat; cook chorizo, stirring occasionally, for 15 minutes. Stir in maple butter. Remove pan from heat. Strain mixture, reserving butter and chorizo separately.

Preheat oven to 400°F. Line baking sheet with foil; grease foil and fold up edges. Place tomatoes, garlic and thyme on prepared baking sheet; drizzle with oil, stirring to coat well. Arrange mixture on one half of the baking sheet; bake for 5 minutes.

Meanwhile, season fish with salt and pepper. In large skillet, heat reserved chorizo butter over medium heat; cook fish for 1 minute on each side, basting with butter. Transfer fish to empty half of baking sheet; cook just until fish flakes and tomatoes begin to split, 5 to 7 minutes.

Serve fish with sprinkle of chorizo, roasted tomato mixture, Potato Crisps and Broccoli Pesto.


Potato Crisps Preheat oven to 400°F. Cut 2 yellow-fleshed potatoes (about 300 g) into 1/8-inch thick slices; divide into 4 portions. Line baking sheet with parchment paper. On parchment paper, draw four 5-inch diameter circles, about 1 inch apart. Flip paper over; arrange each portion of potatoes in a fan shape inside each circle. Brush potato slices with 2 tbsp oil; season with salt and pepper. Bake until potatoes are tender and golden brown, about 15 minutes (if needed, broil for few minutes). Makes 4 servings.

Broccoli Pesto In food processor, pulse 1 head of broccoli (cut into florets), 1 cup olive oil, 3 tbsp sunflower seeds, 3 tbsp Parmesan cheese, zest and juice of 1/2 lemon, and 1 tsp chopped garlic until puréed. Season with salt and pepper. (Make-ahead: Can be refrigerated for up to 3 days or frozen for up to 1 month.) Makes 4 servings.




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Nutritional facts Per serving: about

  • Calories 365
  • Total fat 23 g
  • Saturated fat 10 g
  • Cholesterol 10 mg
  • Sodium 500 mg
  • Total carbohydrate 11 g
  • Fibre 2 g
  • Sugars 8 g
  • Protein 29 g
  • Iron 1.5 mg
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Lunch & Dinner

Roasted Monkfish with Potato Crisps