Whole Roasted Monkfish Tail With Vietnamese Marinade

Step 1

Make the marinade. Put all the ingredients into a food processor or blender and blitz until as smooth as possible. Don’t worry if it looks a little ‘bitty’, as it will soften down during the cooking process.

Step 2

Preheat the oven to 160°C fan/180°C/350°F/gas mark Line a roasting pan, large enough to hold the monkfish tail, with greaseproof paper.

Step 3

Spread two tablespoons of the marinade across the greaseproof paper and place the monkfish tail on top. Make sure the meat of the butterflied monkfish is opened out and spread the remaining marinade over the fish. If you are using a different fish you may need more or less marinade – just make sure the fish is well covered.

Step 4

Sprinkle with half the spring onion and roast in the hot oven for 20 minutes. When the fish is cooked, the meat will start to peel away from the backbone.

Step 5

Transfer to a serving plate and pour the cooking juices over the fish.

Step 6

Garnish with the remaining spring onion, coriander, basil and peanuts (if using). Serve with lime wedges on the side.