Home » Pan-Roasted Monkfish with a Fennel-Olive Slaw

Pan-Roasted Monkfish with a Fennel-Olive Slaw

This a nice dinner that comes together quickly even for weeknights. The slaw can also be prepared several hours ahead

This pairs nicely with my Romesco Sauce and Serrano Ham and Leek Croquetes.

Serves 4


Fennel and Olive Slaw

  • fennel: .5 of a whole bulb and the fronds, finely diced
  • olive oil: 2 Tb
  • white wine vinegar: 1 Tb
  • celery salt/Old Bay spice: .5 tsp
  • sugar: 1 tsp
  • black pepper: a couple grinds
  • nigella seeds: .25 tsp (optional)
  • black olives, de-stoned: about 40 g/.5 cup/12 whole medium size, thinly sliced


  • monkfish: 4 x 150-200g/5-7 oz portions
  • ground cumin: 1 tsp
  • ground coriander: 1 tsp
  • salt and pepper
  • olive oil and butter: a few Tbs of each


Fennel and Olive Slaw

  1. Make the vinaigrette. Whisk together the oil, vinegar, celery salt, and sugar until the sugar is mostly dissolved.
  2. Mix the slaw. Combine the vinaigrette with the fennel, olives, nigella seeds and olives and serve.


  1. Prepare the fish. Season the fish with the ground spices, salt and pepper.
  2. Pan roast. Heat an oven to 200C/400 F with fan/convection on. Heat a oven proof (e.g. cast iron) pan on the stove top over medium high heat. When hot, add a mix of olive oil and butter and brown the fish for a few minutes on each side. Move the pan to the oven and roast for about 7-10 minutes (depending on the thickness of the fish) or until the internal temperature reaches 125 F/52 C. Remove from the oven and allow to rest for 5-10 minutes–this will help the fish keep its moisture.
  3. Serve each portion of the fish with a few tablespoons of the slaw.