sticky lemon and thyme monkfish

Sticky Lemon And Thyme Monkfish

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes


  • 800g / 28 oz monkfish tail (cut into 4 equal portions)
  • Sea salt and black pepper.
  • 3 tablespoons of sesame oil.
  • 4 chopped cloves of garlic
  • A few sprigs of thyme.
  • 50 ml / 1.6 oz sherry vinegar
  • 5 tablespoons of soy sauce.
  • 3 tablespoons of honey.
  • 200 ml / 6.7 oz fish stock.
  • 2 finely sliced lemons.
  • sprigs of coriander.


  1. Pre-heat your oven to 180c / 356f
  2. Remove the outer membrane from the monkfish tail and cut it into 4 equal size portions. If this membrane is left on it can be tough and cause the fish to curl up when you cook it.
  3. Season the monkfish with salt and pepper and heat the sesame oil in a large sauté pan.
  4. Brown the monkfish pieces over a high heat with the garlic and thyme for 1–2 minutes on each side until golden brown.
  5. Place the monkfish on a baking tray in the oven for 5-6 minutes to cook while you finish off the sauce.
  6. Add the sherry vinegar to the garlic and thyme left in the pan after you browned the monkfish. Bubble until reduced by half.
  7. Drizzle over the soy sauce and honey and shake the pan to mix.
  8. Pour in the fish stock and add the lemon slices.
  9. Let the liquid bubble and reduce down until syrupy, which will take about 5 minutes or so.
  10. By now the monkfish should be cooked through.
  11. Serve the monkfish with the sauce poured over and come coriander sprigs to garnish.


  • Serving Size: 4 portions