Monkfish and Savoy cabbage gratin

    50 min

    The delicate flavour of the monkfish is balanced out by the crunchy Savoy cabbage, all baked to a gratin.

    1 person made this

    Serves: 4 

    • 600g monkfish
    • 1 onion
    • 300g Savoy cabbage
    • 4 tablespoons extra virgin olive oil
    • salt and pepper to taste
    • 120ml dry white wine
    • 4 ripe tomatoes
    • basil leaves

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Rinse and carefully pat dry the monkfish with kitchen paper. Cut the fish into little pieces.
    3. Chop the onion into thin rounds. Clean, wash and take off the outer leaves of the Savoy cabbage. Cut the cabbage into thin strips.
    4. Heat up 4 tablespoons of oil in a saucepan. Add the onion and cook until wilted but not browned. Add the fish and the cabbage and season with salt and pepper. Pour the white wine over the fish and let it simmer for 10 minutes. Peel and finely chop the tomatoes and add them to the fish. Continue cooking over medium heat for another 5 minutes. Pour the fish mixture in a baking dish.
    5. Bake in the preheated oven until the cabbage is golden and crunchy, about 10 minutes.
    6. Take the fish out of the oven and serve on individual plates, garnishing with basil leaves.

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    Reviews in English (1)


    This is a beautiful dish as monkfish is very meaty it stood up well with the Savoy cabbage. The fishmonger was almost embarrassed at the price of monkfish at £23 a kilo so he recommended monkfish cheeks (£12 a kilo) and after removing the thin film of skin on the cheeks they cut lovely to make this exceptional dish. Congrats Debs on the recipe  -  18 Nov 2017