Monkfish with garlic and fennel

We have to go back to Rick’s 1995 Taste of the Sea book to find the origins of this classic recipe that he wrote to make best use of new season’s garlic. You can also learn how to cook it on a one dish workshop at our cookery school in Padstow and enjoy it on the menu in Sandbanks, Winchester and Marlborough as part of our Taste of Cornwall celebration this spring.

Rick says: “
The very tender-skinned fresh garlic that arrives in the UK in spring is perfect for this dish and you don’t even have to peel it. But this recipe is good made with any garlic. Stirring in a few sliced leaves of wild garlic at the same time as the fennel herb would give the dish a garlicky lift too.”

Happy cooking!

Recipe from © Rick Stein’s Taste of the Sea, BBC Books, 1995

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