If you fancy trying something different on the menu this Christmas, this recipe for sage and onion stuffed monk fish roast from Cornish fish merchant Wing of St Mawes is ready in just 15 minutes and makes a great centrepiece on any festive table.
1 monk fish tail
Sage and onion stuffing
Rosemary sprigs or your favourite herb
Extra virgin olive oil
Salt & pepper
1. Slice through the middle of the monk fish and gently fill with the stuffing. Roll together and tie lightly with string. Place on an oiled baking tray and insert the rosemary sprigs under the string ties and season with salt and pepper.
2. Roast in a hot oven (180⁰C) for 10 to 15 minutes
3. Place the fish on a warm tray. De-glaze the cooking tray with a little white wine and boil away most of the liquid. Add chopped rosemary and fresh cream and blend in to a sauce.
4. Remove any string from the fish, cut in to slices and dress with some sauce. Serve with your favourite seasonal vegetables