You have reached your maximum number of saved items. Remove items from your saved list to add more. Monkfish is fantastic for roasting - it's fleshy and firm, and particularly tasty if you keep the ...

Monkfish have huge heads, the better for (their own) eating. Monkfish attract prey with a small fishing rod above their mouth. When the rod lures smaller fish in close, the monkfish opens up its ...

Cooking monkfish on the bone ensures it stays moist and retains all of its delicious flavour, though it's essential not to burn the butter otherwise you'll introduce a bitter taste which won't please ...

Add Yahoo as a preferred source to see more of our stories on Google. 'You can use monkfish tail fillet or even monkfish cheeks if your fishmonger can get them,' says Hix - Matt Austin This creamy pie ...

As the winter weather is drawing in and autumn is in its full glory with the leaves turning golden brown, it’s time to celebrate with the best seasonal ingredients that we have on offer right now. The ...

I love fresh seafood – anything grilled or barbecued but especially monkfish. I grew up on a farm and my dad is a farmer, so we always harvested our own produce, which ignited my love of cooking with ...

As I have mentioned before, it is recommended that we eat at least two servings of fish each week for a balanced diet. Did you know with a Digital Subscription to The Scotsman, you can get unlimited ...

You can use a whole monkfish tail in this summery, colourful dish Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but stunning dishes.