Monkfish Whole Tail - Rockfish seafood at home the online fishmonger portion

Frozen Monkfish Whole Tail

Firm and meaty with a mild flavour, Lobster-like texture and no small bones to worry about, monkfish deserves it's much loved status. This prime cut whole tail takes that to another level and is a wonderful sharing cut for 3 (or 2 if you're feeling hungry). 

Perfect for putting on the barbecue or roasting in the oven, we've removed the skin and membrane making it ready to cook straight from the packaging.  

All the fish in our frozen section was caught at its best and flash frozen at the quayside. It will gently defrost on its way to you and arrive as fresh as the day it was landed. When it arrives at your home simply put it in the fridge and enjoy it within the next 2-3 days as you would with our fresh fish or put in straight into the freezer to enjoy another day.


Landed Today Available fresh in the market
Portion Size:
Min 450g
Serves:
Serves 2
Skin on:
No
Bones:
Yes
Can I freeze it?
Yes
Latin name:
Lophius
Allergen:
Fish
May contain:
Crustacean, Mollusc

Feefo logo

Cooking techniques

HOW TO: Fish cooked over a fire is delicious, though it’s really important to get the optimum cooking temperature by allowing the grill bars to become hot, then waiting for the flames to die right down again.

Rub a whole fish with oil, make a few slashes into the flesh, then sprinkle lightly with fresh breadcrumbs (this will prevent sticking and leave you with some nice crispy bits).

As a guide, a 450g whole fish which serves one person, will take about 7-8 minutes to cook on each side (don’t turn the fish until this time).  You will see the skin slowly crisping and charring – if it happens too quickly your fire is too hot).  A 1 – 1.2kg fish cooked in the same way will take 12-15 minutes a side.

For fillets, rub the fish with olive oil, sprinkle lightly with breadcrumbs, and cook, skin side down, until you see the skin crisp and fish cooking as you see the heat rising through it. Flip the fillet over for the last 2 minutes of cooking time and serve.

HOW TO: Using your grill is an easy and healthy way to cook either thinner fillets or portions like hake and sea bass at home. 

Preheat your grill, rub your fish with a little olive oil and salt and put skin side up on a piece of parchment paper (this is to prevent fish from sticking) onto a grill pan. 

Place it under the grill on the top shelf, about 10 to 15cm away from the heat. As a guide a fillet portion will need 8-10 minutes, a flatfish for 10-12 minutes.  You don’t need to turn flat fish as the heat of the grill will cook it through.

HOW TO OVEN ROAST A WHOLE FISH: Fish likes heat. Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7. Rub your fish with olive oil, then salt, and make a few slashes in the flesh, right down to the bone – diagonal slashes look good.  Add some rosemary or thyme to the slashes if you have some to hand or stuff the herbs into the cavity of the fish.

Put the fish on a roasting tray and place in the oven.  As a guide, (all ovens are different, you know yours better than me) a 450g whole fish will feed 1 person and take around 12-15 mins to cook.  A 1 – 1.2kg fish, serving 4, will take around 30 minutes. 

To make an instant sauce add the following to the baking tray:  chopped fresh tomatoes, a pinch of dried chilli flakes, a good splash of white wine, a few slivers of sliced garlic, and herbs such as thyme, bay, parsley or chives. Serve the cooked fish with lemon wedges.

 

HOW TO OVEN ROAST A CHOP/CHUNK OF FISH: Fish likes heat. Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7. Rub your fish with olive oil, season with salt and place in a roasting dish. Place in the preheated oven for 10 minutes, then remove from the oven and spoon 2tbsp of Rockfish flavoured butter over the fish. Put back in the oven for 5 minutes and then remove. Put your fish on a plate and pour over the warm butter from the roasting dish.  

HOW TO: A great way to cook fish is 'en papillote' aka in an oven bag. You can make a bag yourself very easily from a piece of greaseproof or parchment paper. Cut a piece of paper that is about 4 times larger than your fish. Fold it in half. Fold two of the open edges of the paper into the centre a few times leaving one edge open. Then all you have to do is pop your fish into the bag, fold in the final edge and make sure the corners are sealed. 

Once you've got the hang of making the bags it is a super easy way to cook fish, especially fillet portions like hake or sea bass. It’s a fool proof method as the fish steams as it bakes and means you can add any flavours and liquids you like (or use a spoonful of one of our butters).  

Preheat the oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7 create your oven bag and pop your fish, and any flavourings into it. Place the bag on a roasting tray - a hake or sea bass fillet should be ready in 15 minutes, a t-bone such as brill, turbot or plaice will need 25 minutes. 

To serve either let your guests open the bag at the table, or simply cut open the bag and empty the fish and the cooking juices straight onto a plate.

Recommended Butters & Sauces for Frozen Monkfish Whole Tail

Frozen Monkfish Whole Tail recipes

A selection of Mitch's favourite recipes for Monkfish