Miranda’s Mid-Week Meals: Monkfish Fillet, Dill & Green Chilli Yoghurt

As the sun gets brighter, it always feels so much easier to eat well and, less of a hassle to prep up fresh, bright ingredients.


This Monkfish is the perfect meal to take onto the patio for an early summer supper, with a crisp dry white wine  – hassle free!

Monkfish fillet, Dill & green chilli yoghurt

Spinach, spring onion & mangetout

Salted baked new potatoes

Radish salad

 Serves Two


2 small monkfish fillets cut into bite size pieces

Marinade – Mix all ingredients together with the fish cover and leave for up to 2 hours

 30g Ginger (finely chopped)

4 cloves garlic (crushed)

1 green chilli (chopped)

1 tsp turmeric

Zest of 1 lemon

1/4 tsp chilli flakes

1/2 tsp caraway seeds

1 tsp Garam masala

1 tsp mustard

1 pkt dill ( roughly chopped)

Salted baked new potatoes

350g New potatoes

1 tbsp olive oil

1 tsp sea salt flakes

Prick the potatoes with a fork then rub with olive oil and sprinkle with flakes of salt. Bake for 45 minutes

Radish salad

4 radishes thinly sliced

1 tbsp picked coriander

1 tbsp picked mint

1 lime

Mix together with a squeeze of lime

Spinach, spring onion & mange tout

1 pkt Spinach

1 small pkt mange tout

4 spring onions ( sliced)

1 tbsp olive oil

Salt & pepper

Heat  the oil in a saucepan then add the sliced spring onion. Wash the spinach and add this to the pan. Finally add the mange tout.

Cook for 3 – 4 minutes and season

To serve

Heat a frying pan drizzle a little oil then put the monk fish into the pan and fry until coloured  and cooked through. ( can also be grilled)

Serve with Spinach mix, Radish salad and baked potatoes and maybe a cheeky glass of chilled white wine !!!


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