Monkfish on wild garlic cheese sauce

This dish is easy to prepare and offers a perfect combination of juicy monkfish and a creamy, spicy sauce. It is the perfect choice for those who prefer a healthy, low-carb diet without sacrificing taste and enjoyment. Monkfish or Coda di Rospo is found not only in the North Atlantic but also in the Mediterranean and the Black Sea. Despite – or perhaps even because of – its unflattering appearance, it is an integral part of gourmet cuisine. As a cartilaginous fish, it is practically boneless and its firm, white meat can be prepared in a variety of ways – wrapped in bacon, cooked or in soup. What is available with monkfish is mainly the tail, which can be made into medallions or fillets.

Preparation time: 30 minutes




Monkfish medallions

1 tbsp olive oil

1 tbsp butter

Juice of one lemon



300 g wild garlic

1 clove of garlic

½ yellow pepper

250 g cream cheese

100 ml whipped cream

Cocktail tomatoes





  1. Sauté the monkfish medallions slowly in the olive oil and butter mixture, basting the monkfish repeatedly with the oil and seasoning with lemon, salt and pepper.
  2. Finely chop the wild garlic. Then fry in oil with a clove of chopped garlic.
  3. Add the finely chopped peppers and stir in 250 g cream cheese and 100 ml whipped cream.
  4. Season to taste with salt and pepper.
  5. Serve with roasted tomatoes and radish tartar.