Monkfish wrapped in lardo with rosemary burnt butter and crisp Parmesan artichokes

Elegant, simple, and quietly impressive – monkfish wrapped in delicate lardo, slowly roasted until tender and juicy with crisp Parmesan artichokes bring crunch.

This monkfish wrapped in lardo with rosemary burnt butter offers lean protein from monkfish balanced by rich butter and cheese. The crisp Parmesan artichokes add fibre and texture, making this a well-rounded yet indulgent fish dish.

Approx per serving: 520 kcal | Fat: 30g | Carbs: 18g | Protein: 42g | Fibre: 4g

Method

1. Prepare and roast the artichokes (40–45 mins): Preheat the oven to 200°C (180°C fan). Pat the artichokes dry, toss with olive oil, then coat with Parmesan and breadcrumbs. Roast for 25 minutes. Take them out, add a little more oil, cheese and crumbs, gently squash, then return to the oven for another 15–20 minutes until crisp and golden.
2. Wrap and sear the monkfish (10 mins): Wrap the monkfish fillet tightly in lardo, keeping the seam underneath. Heat oil in a frying pan and place the fish seam-side down first so it seals neatly. Let it colour lightly.
3. Finish cooking in the oven (8–10 mins): Transfer the monkfish to a baking tray and roast until just cooked through. You want it firm but still juicy.
4. Make the rosemary burnt butter (5 mins): In another pan, melt the butter with the rosemary. Let it turn nut-brown – watch closely, it happens quickly. Add the capers and lemon juice right at the end to lift everything.
5. Baste and rest (5 mins): Take the monkfish from the oven, spoon over the rosemary burnt butter and baste well. Let it rest briefly so the juices settle.
6. Slice and serve: Cut the monkfish into thick slices and plate with the crisp Parmesan artichokes. Spoon over extra caper butter for a glossy finish.

Proper treat.

Suggested Wine Pairing

• Oyster Bay Sauvignon Blanc (Tesco) – Bright citrus and herbal notes cut through the rich rosemary burnt butter while complementing the delicate monkfish wrapped in lardo.
• Picpoul de Pinet, Baron de Badassière (Sainsbury’s) – Crisp and zesty, this classic seafood pairing lifts the flavours of the monkfish and balances the salty capers and Parmesan artichokes.
• Chablis, Louis Jadot (Asda) – Clean minerality and subtle oak enhance the buttery sauce and highlight the natural sweetness of the monkfish fillet.

What can you serve with this

1. Buttered new potatoes – Soft and simple, they soak up the rosemary burnt butter beautifully.
2. Steamed green beans – Add freshness and a slight crunch to balance the rich monkfish dish.
3. Rocket salad – Peppery leaves cut through the richness of the lardo and cheese.
4. Crusty bread – Perfect for mopping up every last drop of that burnt butter sauce.

FAQs

• What does monkfish taste like? Monkfish is firm and slightly sweet, often compared to lobster.
• Can I make this monkfish wrapped in lardo ahead? Prepare the artichokes in advance, but cook the fish fresh for best texture.
• How do I know when monkfish is cooked? It should feel firm and opaque all the way through.
• Can I skip the lardo? Yes, but it adds moisture and flavour to the monkfish.