Pan fried monkfish with red wine sauce

Firm, meaty fillets of monkfish pan fried and served with a beurre noisette laced with red wine.


  • 2 small monkfish fillets, fully trimmed, cut into 1cm/½in thick escalopes
  • pinch salt
  • 125g/4½oz unsalted butter
  • 1 tbsp olive oil
  • 50ml/2fl oz good red wine
  • 50ml/2fl oz red wine vinegar
  • 50g/2oz caster sugar
  • 1 shallot, finely diced
  • 1 garlic clove, peeled
  • 1 sprig fresh thyme

Preparation method

  1. Season the monkfish with a little salt.

  2. Heat a large frying pan until medium hot, add a knob of the butter and all the oil. Cook the monkfish on each side until just golden – about a minute either side.

  3. Remove the fish and rest on a plate covered in cling film.

  4. Place the red wine, vinegar, sugar, 50ml/2fl oz water and shallot into a saucepan and cook until reduced to a syrup.

  5. Heat a frying pan over a high heat and cook the remaining butter, thyme and whole garlic clove until a nut-brown colour.

  6. Mix the red wine syrup and butter together – there should be double the quantity of butter to red wine – check the seasoning, then remove the garlic clove.

  7. To serve, place the monkfish onto plates then spoon the red wine dressing over the top.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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