Monkfish with Spiced Tomato Butter & Crispy Chickpeas *North Sea Recipe*

 

Bold, rich and deeply satisfying - a monkfish dish that feels indulgent but modern

Monkfish is often called the “poor man’s lobster”, but this dish treats it like royalty. Firm monkfish tails are pan seared until golden, then finished with a warm spiced tomato butter and scattered with crunchy chickpeas for texture. It’s unexpected, comforting, and completely addictive.

Buy Fresh Monkfish Direct From Our Boat

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✅ Why You’ll Love This Recipe

• Monkfish stays juicy and meaty

• Spiced tomato butter adds depth without overpowering

• Crispy chickpeas bring an unusual crunch

• Restaurant-style but easy to make at home

• Perfect for impressing guests

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🛒 Ingredients (Serves 2)

For the Monkfish

• 2 monkfish tail fillets

• Salt and black pepper

• 1 tbsp olive oil

• 1 tbsp butter

For the Spiced Tomato Butter

• 2 tbsp butter

• 2 tbsp tomato purée

• 1 small garlic clove, grated

• ½ tsp smoked paprika

• Pinch of chilli flakes (optional)

• Squeeze of lemon juice

For the Crispy Chickpeas

• 1 small tin chickpeas, drained and dried well

• 1 tbsp olive oil

• ½ tsp ground cumin

• Pinch of sea salt

To Finish

• Fresh parsley or coriander

• Lemon wedges

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🔪 Step by Step Instructions

1️⃣ Crisp the chickpeas

1. Heat olive oil in a frying pan.

2. Add chickpeas, cumin and sea salt.

3. Fry for 6–8 minutes until golden and crunchy.

4. Set aside.

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2️⃣ Cook the monkfish

1. Pat the monkfish dry and season well.

2. Heat olive oil and butter in a pan over medium-high heat.

3. Cook monkfish for 3–4 minutes per side until golden and just cooked through.

4. Remove from the pan and keep warm.

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3️⃣ Make the spiced tomato butter

1. Lower the heat and add butter to the same pan.

2. Stir in garlic and cook for 30 seconds.

3. Add tomato purée, smoked paprika and chilli flakes.

4. Warm gently for 1–2 minutes until glossy.

5. Finish with a squeeze of lemon juice.

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4️⃣ Serve

• Spoon the spiced tomato butter onto plates.

• Top with the monkfish.

• Scatter over crispy chickpeas.

• Finish with herbs and lemon wedges.

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🍽️ What to Serve With

• Buttered couscous or orzo

• Roasted cauliflower or carrots

• Flatbreads to mop up the sauce

• A crisp white wine

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⭐ Chef’s Notes

• Monkfish loves bold flavours - don’t be shy with seasoning.

• Drying the chickpeas well is the secret to crunch.

• You can add a splash of white wine to the sauce for extra richness.

• This dish also works beautifully with prawns or scallops.

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