Monkfish Casserole

A hearty and tasty casserole.


  • 675 g monkfish (filleted)
  • seasoned flour
  • 3 tblsp olive oil
  • 25 g butter
  • 2 green peppers (finely chopped)
  • 400 g tinned tomatoes (chopped)
  • 1 small onion (chopped)
  • 1 clove garlic (crushed)
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 2 tblsp chopped parsley
  • 2 tsp paprika
  • 450 ml dry white wine
  • 2 tblsp brandy
  • pinch cayenne pepper
  • sea salt and freshly ground black pepper
  • 1 tsp sugar


  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Remove and discard the fine membrane covering the monkfish fillets, and slice each fillet into roughly 5cm/2in pieces, on the diagonal, before rolling in the seasoned flour.
  3. Heat the oil and butter in a flameproof casserole and fry the fish for a minute, turning it as you do so.
  4. Add the green peppers and tomatoes and cook for another couple of minutes.
  5. Add all the remaining ingredients and bring up to simmering point.
  6. Put the lid on the casserole, transfer to the oven and bake for 45 minutes.


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