From The Sea

Monkfish is sold as the tail, a firm, dense white fish with meaty flesh and no small bones. It holds in solid pieces rather than flaking, closer in texture to lobster than to a white fillet, which is why it takes to roasting whole, cubing for curries and threading onto skewers.

At the Barnes counter we prepare the tail whole and cleaned, skinned with the grey membrane removed, or cut into two fillets off the bone. The membrane has to come off or it tightens in the heat, so we do it for you.

Roast a whole tail at 200C for 20 to 25 minutes, pan-fry medallions for three to four minutes a side or simmer cubes in a curry for eight to ten minutes.