Monkfish, also known as anglerfish, is a delectable white fish that is quite popular in Spain, where it is called "rape," pronounced ra-pay. Its firm and meaty texture makes it an ideal choice for a variety of dishes. This monkfish provencal recipe is a perfect example of how simple ingredients can come together to create an impressive and delicious meal.

Ingredients and method for monkfish provencal recipe

To start, you'll need one monkfish fillet. Rinse it under cold water and pat it dry with a paper towel. Season the fillet with sea salt and freshly ground black pepper.

In a large pan, heat one tablespoon of olive oil over medium heat. Add two finely chopped shallots and one minced garlic clove. Sauté until the shallots become soft and translucent. This should take about two to three minutes.

Next, add one small red bell pepper, sliced into thin strips. Cook for an additional five minutes, stirring occasionally. The bell pepper will add a sweet and slightly tangy flavour to the dish.

Stir in three cherry tomatoes, cut in half, and bring the mixture to a gentle simmer. The tomatoes will release their juices, creating a lovely sauce to complement the monkfish.

Place the seasoned monkfish fillet into the pan, nestling it among the vegetables. Cover the pan and cook for 10-12 minutes, or until the fish is cooked through and opaque. Add a few fresh spinach leaves during the last couple of minutes of cooking. The spinach will wilt quickly, adding a touch of green and an extra layer of flavour to the dish.

Serve the monkfish provencal with crusty bread or a side of rice to soak up the delicious sauce. This dish is not only visually appealing but also a delightful combination of flavours and textures, making it a perfect choice for any dinner table.

This recipe is featured in my Inland Fish and Seafood Hub, a collection of resourceful ways to prepare the sea's bounty from the heart of rural Spain.
This monkfish Provençal recipe is also featured in my French Recipes, a collection of French recipes from a former Limousin restaurateur — confit, braises, fish, gratins, and van life French cooking from Casa Adora and the road.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef