Recipe: Monkfish pasta bake 

Monkfish bakeI made this up the other day, because I had fish to use up and wanted to do something slightly different with it. All amounts are approximate because I didn’t actually measure anything at the time! It tasted really yum, so I’ve written it down and I will more than likely make it again. Enjoy.   


  • 1 large monkfish fillet (Any white fish will do as a substitute)
  • 120g pasta (I used fettuccini)
  • 2 tins chopped tomatoes
  • 2 tbsp mixed herbs
  • 2 tbsp parsley
  • 2 tsp chilli flakes
  • 1tbsp tomato purée
  • Salt and pepper to taste
  • Grated parmesan to top
  1. Put the fish in an oven dish. Season and top with mixed herbs. Cover and bake for 45 mins at 180c until it flakes easily.
  2. Meanwhile, part boil the pasta, drain and set aside.
  3. Mix the tinned tomatoes and herbs together. Add the cooked pasta and mix well.
  4. Drain and flake the fish, adding to the mixture. Mix well until all ingredients are well incorporated.
  5. Place mixture in an oven dish. Top with grated Parmesan (enough to lightly cover the top)
  6. Bake in the oven (180c) for 30-40 mins until well browned on top.

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