1 whole monkfish tail, about 3 pounds, (see Ann’s Tips)
3 cloves garlic thinly sliced
2 large fennel bulbs
2 tablespoons olive oil, divided
2 cups cherry tomatoes
1/4 cup oil cured black olives
sea salt to taste
If you can get your monkfish tail with the bone in, so much the better, but in American fish markets it tends to be sold in fillets unless you order it ahead of time. If fillets are all you can get, lay two of them on top of each other: scatter the bottom fillet with 1/2 the garlic and lay the remaining fillet on top. Tie them together with kitchen twine – it should resemble a pork loin – then proceed with step 2.
Depending on the size and thickness of the monkfish fillets, if they are small you may want to shorten the cooking time to 15 minutes in Step 6 and to 8-10 minutes in step 7.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.