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Monkfish Tail Saffron Sauce

Oven baked monkfish tail with saffron sauce recipe, monkfish has meaty texture close to that of lobster with mild flavor, well complemented by the saffron sauce, a refined dish to share with friends.

Monkfish is among my favorite fish, I very much like its firm flesh, it makes it such a versatile fish to cook, it can be oven baked or cooked as a stew, paired with various sauces, tomato sauce, curry, etc. you name it.

Monkfish is a bit expensive for any day cooking I find, and therefore I usually make it when I have guests. The reason it is expensive is because it has a huge head and small body. It’s funny to think that such an ugly fish can be so delicious.

Here I was able to buy one loin of a large monkfish, truly a marvelous piece and I was lucky enough that my fishmonger didn’t weigh it with the backbone.

Another advantage of monkfish is that it has no bones, only a backbone. Cooked as whole, you can either serve it sliced like an osso buco or remove both loins and serve them sliced or whole depending on the size of your monkfish.

  • The outer skin of monkfish is generally removed by fishermen, monkfish is never cooked with its skin. Then there’s another lighter white skin on the meat, I always ask my fishmonger to remove it too, if I can’t ask, I will always remove it myself.

How did I make this monkfish tail with saffron sauce?

  • I pre-heated my oven to 400°F (200°C), oiled a casserole pan, salted and peppered my monkfish loin on both sides, sprinkled some thyme and arranged it in the pan with 3 halved tomatoes and 3 garlic cloves
  • I baked it for 15 minutes for roasting, added a dash of white wine and baked for another 15 minutes
  • Meanwhile I made my saffron sauce, into a saucepan, I melted a chunk of butter, added 1 chopped shallot, cooked it until translucent, added white wine, salt and pepper, reduced to half, added a pinch of saffron and a pinch of turmeric for a beautiful golden color, then I added heavy cream, boiled 1 minute
  • This saffron sauce is delicious with any white fish like cod, hake, haddock etc. or even with pork tenderloin, turkey or chicken

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 3 servings
  • Easy
  • 1 h 00

Recipe :



1.5 pound (650 g.) monkfish tail, skinned

3 tomatoes, halved

3 garlic cloves

Salt and pepper to taste

1/2 tsp dried thyme

1/2 cup (120 ml) white wine

Some olive oil


1 tbsp. butter

1 tbsp. shallot, chopped

1/2 cup white wine

Salt and pepper to taste

1 pinch of saffron

1 pinch of turmeric

2/3 cup heavy cream


Pre-heat your oven to 400°F (200°C), into a casserole pan, drizzle 2 to 3 tbsp. olive oil, season monkfish with salt and pepper on both sides, arrange it into your pan, sprinkle with thyme, add 3 halved tomatoes, also season them with salt, pepper and thyme, scatter the garlic cloves

Into the oven for 30 minutes, after 15 minutes add the white wine

Meanwhile make the saffron sauce, into a saucepan, on medium/high heat, melt 1 tbsp. of butter, add the chopped shallot, cook until translucent, add the white wine, salt and pepper to taste, cook until reduced to half, add saffron and turmeric, add the heavy cream, bring to boil and cook for 1 minute, taste and adjust seasoning

Serve with rice and green beans or asparagus for example


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