Roast Monkfish wrapped in a basil and sundried tomato tapenade, with a spring onion and basil mash, chargrilled Asparagus, served with tomato, basil and black olive reduction sauce


  • mashed potato mixture:
  • 475 g unpeeled organic potatoes (santé, 350g peeled)
  • 65 g butter
  • salt and pepper
  • 3 spring onions
  • 10 basil leaves
  • monkfish tapenade:
  • 327 g monkfish
  • 1 asparagus
  • 8 sundry tomatoes
  • 10 basil leaves
  • lemon
  • 1 tblsp rapeseed oil
  • pepper
  • 5 slices parma ham
  • tomato, basil and black olive reduction sauce
  • 1 medium sized white onion
  • 1 clove of garlic
  • 60 g butter
  • 150 ml white wine
  • 1 tsp tomato puree
  • rapeseed oil
  • pepper
  • salt
  • 10 black olives
  • 10 basil leaves
  • 400 g can of tomatoes
  • 3 asparagus


  • Turn on oven to 200°C. Fill a saucepan with water and place on hob to boil. Peel potatoes, wash and chop.
  • Chop the onion, garlic and sauté onion in frying pan using butter.
  • Fill a bowl with cold water. Add can of tomatoes,tomatoe pure, wine and simmer to allow to reduction.
  • Put asparagus in the boiling water for 30 seconds and rinse in the bowl of cold water. Place steamer over boiling water and steam the potatoes for 20 minutes.
  • Wash basil leaves for tapenade and potato mixture. Pat dry with kitchen towel. Blend basil and sundried tomatoes, rapeseed oil and pepper to make the tapenade.
  • Wash monkfish, layout parma ham and coat with tapenade. Cut monkfish in centre and place asparagus inside.
  • Wrap monkfish in ham, pin with toothpicks. Add chopped olives and basil to the sauce and turn heat down.
  • Wash, peel and chop spring onions. Chop basil leaves for potatoes.
  • Sear monkfish on a hot pan with melted rapeseed oil, garlic and butter.
  • Place monkfish in the oven for 16 minutes on non stick mat on baking tray.
  • Remove potatoes from steamer, pass potatoes through potato ricer and mix in basil, spring onion, butter, salt and pepper.(using spatula)
  • Put potatoes in oven bowl, cover with tin foil and keep warm in oven.
  • Put plate in oven. Heat up griddle pan.
  • Take fish out of oven and leave for 4 minutes to rest. Put the asparagus in griddle using tongs.
  • Fill piping bag with potato mixture using spatula.
  • Heat sauce on a low temperature, and add chives.
  • Cut monkfish. Take plate out of oven and assemble.


By Andrew O'Byrne for MasterChef Ireland.

More by MasterChef Ireland:

Find recipes by keyword:

family dinners italian masterchef ireland mains entertaining