Today, we’re embarking on a culinary adventure that showcases the versatility and sophistication of monkfish, complemented by a rich tapestry of flavors.

Cooking this deluxe fish to perfection, we’ll couple it with a silky-smooth cauliflower purée, elevating the meal with caper-infused butter sauce—a harmony of carefully chosen ingredients blending into a feast of textures and tastes.

Indulgent Cuisine: Fried Monkfish in Caper Butter Sauce (Day 27)

As the dish unfolds, each component plays a pivotal role in crafting a beautiful plate of food. From crisping the monkfish to achieve that ideal exterior to perfecting a lush cauliflower base, every step is calculated, ensuring a balance of crunch, zest, and creaminess.

The wilted spinach adds a touch of freshness, and every spoonful delivers a symphony of flavors, blending the ocean’s bounty with earth’s produce.



  • Monkfish: 350g, cleaned of sinew and any veins
  • Flour: 1/2 cup, for coating
  • Paprika: 1 teaspoon, mixed into flour
  • White Pepper: 1/2 teaspoon, crushed and mixed into flour
  • Olive Oil: 1 tablespoon, for frying

Caper Butter Sauce

  • Butter: 4 tablespoons, salted (unsalted can be used if preferred less salty)
  • Capers: 1 tablespoon, finely chopped
  • Parsley: Approximately 2 tablespoons, chopped
  • Lemon Zest: From half a lemon, grated
  • Lemon Juice: From half a lemon

Cauliflower Purée

  • Cauliflower: Chopped into small pieces for boiling
  • Salt & Pepper: To taste

Wilted Spinach

  • Spinach Leaves: A handful, wilted
  • Butter: A small amount, to be mixed with wilted spinach
  • Salt & Pepper: To taste for spinach

Making Cauliflower Purée

Cooking the Cauliflower

Begin by bringing a pot of water to a boil.

While waiting for the water to heat, proceed to clean your cauliflower, removing any leaves and excess stem.

Cut the cauliflower into small, even pieces—uniformity isn’t crucial here, as it will be puréed later on.

Once your water is boiling, add the cauliflower pieces.

Let them cook for approximately 15 minutes, or until they are soft enough to be easily pierced with a fork.

  • Boil water in a pot.
  • Clean and cut cauliflower into small pieces.
  • Cook cauliflower for about 15 minutes until soft.

Blending the Cauliflower Puree

After the cauliflower has cooked and become soft, drain the water and transfer the florets to a blending device.

Season with a pinch of salt and pepper to taste.

Proceed to purée the cauliflower until it achieves a smooth, creamy consistency.

You may find you need to adjust the thickness.

If the purée is too thick, you can add a splash of milk or water to reach your desired consistency.

However, the right cooking time should generally yield the perfect texture, negating the need for additional liquids.

  • Drain cooked cauliflower and transfer to blender.
  • Season with salt and pepper.
  • Blend until smooth, adding milk or water if necessary.

Preparing the Monkfish

Clean the monkfish fillet for sinew and membranes, then cut it into an inch thick chunks. They can be a few inches wide and long.

Making the Batter

To begin, combine the dry ingredients for the batter to ensure a crunchy exterior when frying the monkfish. You will need:

  • Flour: ½ cup
  • Paprika: 1 teaspoon
  • Crushed white pepper: ½ teaspoon

Mix these together thoroughly before coating the monkfish pieces.

Cut the fish into bite-sized portions, approximately 1 inch thick, ensuring all sinew and veins have been removed.

Dredge each piece in the batter, covering completely.

Frying the Monkfish

Preheat your pan with about a tablespoon of olive oil over high heat.

Once the pan is prepped, place the battered monkfish pieces in and fry them for about 2 minutes on each side.

Look for a beautifully browned exterior while keeping an eye on the texture, as you’ll be basting them later with butter sauce.

The fish should be cooked but not overdone.

Creating the Herb Butter Sauce

For the herb butter sauce, start by chopping your ingredients:

  • Capers: 1 tablespoon, chopped finely
  • Parsley: Equivalent to 2 tablespoons when chopped (use the preferred variety available to you)
  • Lemon zest: From half a lemon

After chopping, reduce the heat under the same pan you used for the monkfish to low.

Add 4 tablespoons of salted butter (or unsalted if you prefer less salt), allowing it to melt slowly.

Introduce the capers, parsley, and lemon zest into the pan, followed by the juice of half the lemon.

To finish, baste the monkfish by spooning the butter sauce over the fish in the pan for about a minute. This will enrich the flavor of the monkfish and complete the sauce.

Wilted Spinach Leaves Preparation


  • Spinach leaves, a handful
  • Water, a small amount
  • Salt
  • Pepper
  • Butter, a small piece


  1. Heat a Pan: Begin by turning your pot on and place a small amount of water into the pan.

  2. Prepare Spinach: Take a generous handful of fresh spinach leaves.

  3. Cooking Spinach:

    • Toss the spinach leaves into the pan with the water.
    • Allow the spinach to wilt completely in the boiling water.
    • Season with a pinch of salt and pepper to enhance the flavor.
  4. Finish with Butter:

    • After the spinach has thoroughly wilted, add a piece of butter to the pan.
    • Mix the butter with the spinach until fully incorporated.
  5. Ready to Serve: Once the spinach is ready, remove from heat.

Plating the Dish

  • Spoon the cauliflower puree onto the plate, creating three dollops for one serving.
  • Layer the wilted spinach atop the cauliflower puree.
  • Place a piece of the fried monkfish on each spinach-topped puree dollop.
  • Finish by drizzling the caper butter sauce over the fish.
Yield: 3 portions

Monkfish with Cauliflower Purée and Caper Butter Sauce

Monkfish with Cauliflower Purée and Caper Butter Sauce

Indulge in the elegance of monkfish paired with creamy cauliflower purée and a decadent caper butter sauce. This dish is a celebration of flavors and textures, from the crispy exterior of the monkfish to the velvety smoothness of the purée, all brought together with the tangy richness of the butter sauce.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 350g monkfish, cleaned
  • 1/2 cup flour
  • 1 tsp paprika
  • 1/2 tsp crushed white pepper
  • 1 tbsp olive oil (for frying)
  • 5 tbsp salted butter
  • 1 tbsp capers, finely chopped
  • 2 tbsp parsley, chopped
  • Half a lemon (+ its' zest)
  • 1 whole cauliflower, chopped
  • Salt and pepper, to taste
  • A handful of spinach leaves
  • 1 cup of water


Making Cauliflower Purée:

  1. Boil cauliflower pieces until soft.
  2. Drain and transfer to a blender.
  3. Season with salt and pepper.
  4. Blend until smooth.

Preparing Monkfish:

  1. Mix flour, paprika, and white pepper.
  2. Dredge monkfish in the flour mixture.
  3. Fry in olive oil until golden brown (2-3 min on both sides)

Creating Caper Butter Sauce:

  1. Melt 4 tbsp butter in a pan over low heat.
  2. Add capers, parsley, lemon zest, and lemon juice.
  3. Baste monkfish with the sauce.

Wilted Spinach:

  1. Heat water in a pan.
  2. Add spinach and wilt.
  3. Season with salt, pepper, and 1 tbsp butter.


  1. Spoon cauliflower purée onto plates.
  2. Top with wilted spinach.
  3. Place monkfish on top.
  4. Drizzle with caper butter sauce.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 456Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 88mgSodium: 393mgCarbohydrates: 27gFiber: 6gSugar: 5gProtein: 29g

Did you make this recipe?

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Torstein Rottingen
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