Preparation: 10 minutes 

Cooking: 30 minutes 


  • 1 tablespoon rapeseed oil, plus extra if needed 
  • 4 × 150-g/5-oz monkfish fillets 
  • 50 g/2 oz cold butter, diced 
  • a few sprigs of thyme 
  • 250 g/9 oz mushrooms, quartered if large 
  • 125mlml  Izadi Rioja Blanco 
  • 200 ml/7 fl oz double cream 
  • 1 tablespoon finely chopped chives 
  • sea salt 


  1. Preheat the oven to 180°C/350°F/Gas Mark 4. 
  2. Heat the oil in a large frying pan over medium heat. 
  3. Season the fish with salt, and when the oil is hot, fry the fish on one side for about 2 minutes until the fish is starting to turn opaque. 
  4. Add the butter and thyme, reduce the heat so the foaming butter doesn't burn and baste the fish for 2 minutes. 
  5. Place the fish in a small roasting pan and pour the butter over the fillets. 
  6. Transfer to the preheated oven and cook for 3–5 minutes, depending on your liking. 
  7. Remove from the oven and keep warm. 
  8. In the meantime, add the mushrooms to the pan and fry over medium heat until nicely coloured. You may need a little more oil.  
  9. Deglaze the frying pan with the wine and heat for a few minutes to burn off the alcohol. 
  10. Add the cream and reduce for 15–20 minutes until it is thick enough to coat the back of a spoon. 
  11. At the last minute, add the chives and season the sauce with sea salt. 
  12. Serve the roasted monkfish with the mushroom and brandy sauce.