You may serve this great dish in place of the much more expensive lobster tail because it is so affordable.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup butter, melted
- ¾ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 (6 ounce) fillets monkfish
- 4 tablespoons bread crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine the melted butter, paprika, salt and pepper.
- Place the fish fillets on a non-stick or parchment lined baking sheet. Brush the fillets evenly with the butter mixture and sprinkle the bread crumbs over the tops of each fillet.
- Bake in the preheated oven for 15 to 20 minutes or until the fish flakes easily with a fork.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 7 g |
| Sodium | 452 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
It was excellent. Made as is.
This was my first attempt at cooking monkfish. Followed recipe exactly as written. Delicious! It was quite similar to a lobster tail. Sweet and tender. Will definitely keep this recipe handy.
Great recipe, but the cooking time is wrong. I know it depends on equipment, fish temp, etc, but started off with fresh Monkfish, caught the previous day, never frozen, at room temp. Used a digital oven and ensured it pre-heated all the way to 175c Checked the fish every 15 mins. It only started flaking at 45-50mins Ideal condition at 50mins Lets get real about the time it needs to cook this dish properly, and not mislead with optimal times.
Tastes like lobster.
I followed this recipe. Didnt know anything about a membrane. Bought fish from costco. I seasoned with dill, roasted garlic powder and mrs. Dash. Cant have salt. BUT, I used salted butter to cheat a little. Followed the basic baking instructions and used aluminum foil. Basted with butter then I broiled on high for an additional 3-5 mins. Then after it was done I topped with 2 tbls of more salted butter. Yup. It is a good mock lobster. Even had a fish hater Love this. Thanks for the guidance on this as I have never made monk fish. 11/23/20. Monk fish to the hum drum covid rescue!!
Delicious although I made a little variation. Crushed potato chips instead of breadcrumbs plus a little garlic powder in the butter mixture. Baked for 20 minutes and then broiled for 5. Wonderful!
Tastes great and easy to prepare. Will do this again with monkfish from Costco!
Well it didn’t taste like lobster to me but that is the fish not the recipe. My family liked it. I’m not a fan of cooked fish so if you like white fish cooked this is good. If you were trying to pretend it’s lobster it’s just fish.
Added garlic, lemon slices and old bay seasoning. Also put under broiler for 5 mins.
I made this dish and it was tasty. First time I have ever tried this type of fish and I liked it
this was wonderful! Only problem was that the mockfish I had was a thick cut so baking time was not accurate. Other then that, very tasty
This was my first experience with this type of fish. I agree that it’s similar to lobster, basically in its texture. I followed the recipe for the most part, and it was good but most likely won’t cook monkfish again.
This was a great recipe. We really thought we were eating lobster.
I will make this again !!!For such an ugly fish, it cooks up so beautifully white and the texture looking like lobster. The flavor was excellent. I made extra bread topping because I love the added crunchy on top, but the recipe stayed in tact, I hope everyone who cooks it enjoys it as much as my family. 4-7-2017
wasn’t good took longer then the recipe said
This was a good little recipe. It’s mostly just all about the sauce (obviously). If I make this again, I would eliminate the bread crumbs. Or at least massively reduce the amount. It seemed unnecessary and took away from the fish and flavors.
I zested lemon and lime on it before cooking.
It did take longer to bake than recipe calls for but it may have been the size of my piece. It tasted great though, the butter is key to the nice richness. Easy to make.
Texture of lobster yes! Taste not even close! Very bland. Would not make it again!
Very good, but you first HAVE to remove that blackish skin from the backside. You need a really good knife and a lot of patience so you don’t cut away too much fish. If you do not remove it, it was very hard to cut thru once cooked and takes away from the enjoyment. Flavors were great!
The recipe was good however it was a little bland so I added some Old Bay seasoning after it was cooked which kicked it up just the notch that we needed. Will definitely make this recipe again.