Mary Berry Roast Monkfish Niçoise Recipe

This tender, salty Mary Berry Roast monkfish niçoise Recipe is made with fresh monkfish tails wrapped in Parma ham and ready in just 45 minutes. The crisp ham creates a savoury crust that shields the pearly, sweet fish inside while it roasts. I love serving this impressive platter when I want something lighter yet satisfying for a special dinner.

Restaurant-Quality At Home

I used to be intimidated by monkfish because it has a reputation for turning rubbery if you look at it the wrong way. Wrapping the tails in salty Parma ham was a revelation for me, as the fat bastes the meat and keeps it incredibly succulent while roasting.

One lesson I learned the hard way was not removing the grey membrane from the fish before cooking. It shrinks rapidly in the oven and twists the fillets into odd shapes, so now I always take a sharp knife to it first to ensure the fish stays flat and tender.

Mary Berry Roast monkfish niçoise Recipe Ingredients

• 2 large monkfish tails (approx. 350g each), membrane removed
• 8 slices Parma ham or prosciutto
• 500g baby new potatoes, scrubbed
• 200g fine green beans, trimmed
• 250g cherry tomatoes, halved
• 4 large eggs
• 100g pitted black Kalamata olives
• Fresh basil leaves, for garnish

For the Dressing:

• 4 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, crushed
• Salt and black pepper

How To Make Mary Berry Roast monkfish niçoise Recipe

1. Prepare the Fish: Preheat your oven to 200°C (400°F). Season the monkfish tails with a little pepper, then wrap each tail tightly in the Parma ham slices so the fish is completely covered and secure.
2. Roast the Monkfish: Place the wrapped fish on a baking tray brushed with a little oil. Roast in the centre of the oven for 20-25 minutes until the ham is crisp and golden, and the fish feels firm to the touch.
3. Cook Vegetables: While the fish roasts, boil the potatoes in salted water for 15 minutes until tender. Add the green beans to the same pot for the last 3-4 minutes, then drain everything and let them steam dry for a moment.
4. Boil Eggs: Cook the eggs in boiling water for 6-7 minutes for a soft centre, or longer if you prefer hard-boiled. Plunge them into ice water immediately before peeling and halving.
5. Make Dressing: Whisk the olive oil, vinegar, mustard, crushed garlic, and seasoning in a small bowl until the mixture is emulsified and creamy.
6. Assemble Dish: Slice the roasted monkfish thickly. Arrange the potatoes, beans, tomatoes, olives, and eggs on a large platter, top with the fish slices, and drizzle generously with the dressing.

Recipe Tips

• Remove the Membrane: Monkfish has a tough, greyish skin underneath the outer skin that tightens when cooked. Ask your fishmonger to remove it or carefully slice it off yourself to prevent the fish from curling.
• Don’t Overcook: The fish is done when the flesh feels firm like a flexed muscle. If it is still soft to the touch, it needs a few more minutes, but be careful not to dry it out.
• Dress While Warm: Toss the warm potatoes in half of the dressing immediately after draining. This helps them absorb the flavours much better than if you dress them when cold.

What To Serve With Monkfish Niçoise

Serve this dish with a loaf of crusty sourdough bread to mop up the mustard dressing and juices. A glass of chilled Sauvignon Blanc or a dry rosé pairs beautifully with the salty ham and sweet fish, cutting through the richness perfectly.

How To Store

Store any leftovers in an airtight container in the fridge for up to 2 days. The salad is best enjoyed cold or at room temperature the next day, though the Parma ham will lose its crisp texture.

FAQs

Can I use a different fish? Yes, firm white fish like cod or halibut works, but they are flakier than monkfish. Monkfish holds together best for slicing and has a meaty texture closer to lobster.

Can I prep this ahead? You can boil the potatoes and eggs a day in advance and keep them in the fridge. Roast the fish and assemble the salad just before serving for the best temperature contrast.

Is monkfish expensive? It can be pricey, but since it has no bones and retains its weight well during cooking, a little goes a long way compared to flaky fish that shrinks.

Nutrition

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 185mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Protein: 34g