Roast Monkfish with Chorizo, Sherry and Rice

Roast Monkfish with Chorizo, Sherry and Rice

Check out this super simple monkfish recipe for two. Ready in 40 minutes, this easy fish dish is wholesome midweek meal to enjoy all year through


  • Olive oil 1 tbsp
  • Cooking chorizo 75g, skinned and cut into discs
  • Monkfish fillets 2 x 200g pieces, skinned and membrane removed
  • Onion ½, sliced
  • Red pepper 1, sliced
  • Garlic 2 cloves, sliced
  • Sweet smoked paprika 1 tsp
  • Sun-dried tomato paste 2 tbsp
  • Dry sherry 200ml
  • Black or Green olives a handful, Pitted are preferred
  • Chicken stock 150ml
  • Ready-cooked rice 250g pouch
  • Sugar a pinch
  • Orange ½, segmented



Heat the olive oil in a large frying pan and add the chorizo. Cook for 5 minutes until crisp, and the oil has turned red. Remove. Season the monkfish well and add to the pan. Cook for 3-4 minutes on each side until golden. Remove the monkfish.


Add the onions and peppers to the same pan, and fry for 5 minutes until charred at the edges. Add the garlic and cook for 1 minute, then add the paprika and sun-dried tomato paste, and cook for another minute. Pour in the sherry, add the olives and chorizo, and simmer until the sherry is reduced by half. Add the stock, rice and sugar, tuck in the monkfish, and simmer, lid on, for 5 minutes until the rice is hot and the monkfish cooked.


Serve up the rice with the monkfish and orange segments on top.