Braised Monkfish with Scallions, Peas, Sprouting Broccoli and Fermanagh Black Bacon

An elegant and seasonal dish


  • 1 portion of monkfish
  • 50 ml chicken stock
  • 50 g butter
  • 3 large scallions
  • 2 stalks sprouting broccoli
  • 75 g petit pois
  • 2 slices of streaky bacon
  • 1/2 tbsp chopped flat leaf parsley
  • salt & pepper
  • new potatoes to serve
  • butter
  • chopped fresh mint


  1. Defrost frozen petit pois
  2. Crisp the bacon in the oven and keep warm
  3. Melt half the butter in a casserole dish and add the onions
  4. Cook onions briefly until a little soft and then add the sprouting broccoli turning them over in the butter
  5. Add the stock, season and simmer to reduce a little of the liquid
  6. Place the fish on top of the vegetables.  Cover and cook for 4-5 minutes
  7. Uncover casserole and add the petit pois. Dot remaining butter on top and scatter the parsley over the dish shaking to incorporate the butter into the sauce
  8. Serve with new potatoes, coated in butter and finely chopped fresh mint


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