As we wrap up Monkish month, I’m thrilled to bring you into the kitchen one last time for a grand finale. Today, we’ll be roasting a hefty helping of monkfish complemented by a delightful coconut sweet potato puree.

Roasted Monkfish with Creamy Coconut Sweet Potato Purée (Day 31)

This culinary journey has been packed with innovation, trials, and tons of flavor. You’ve seen how carefully selected ingredients can elevate a dish, and today’s creation is no exception.

We’ve sourced fresh sweet potatoes and butternut squash, standing testament to the simplicity and beauty of using natural, wholesome produce in our cooking. The preparation is meticulous yet unfussy, resulting in flavors that are both rich and comforting.

Your patience and skill in the kitchen are the silent heroes here.

From the tender sautéing of onions to achieving that seamless puree, each step you take is purposeful. Ensuring the monkfish is seasoned and cooked to perfection has been critical, and the anticipation of that final presentation is almost as gratifying as the flavors that await.

Indeed, this dish is an homage to the balance of sweet and savory—a signature that has become synonymous with our culinary adventures this month.


To prepare a roasted monkfish with a creamy coconut sweet potato puree, ensure you have the following components at hand:

  • Monkfish: Roughly 500 grams (half a kilo)
  • Sweet potato and butternut squash: About 700 grams combined, or canned if available
  • Extra virgin olive oil: 1–2 tablespoons
  • Onion: 1 large, roughly chopped
  • Garlic: About 6 cloves, roughly chopped
  • Full-fat coconut milk: 200 grams
  • Salt: To taste
  • White pepper: To taste
  • Shallot: Finely chopped for garnishing
  • Aluminum foil: Sufficient to wrap the fish
  • Salted butter (if using unsalted, adjust with salt): Approximately 50 grams
  • Black pepper: To taste, for seasoning the fish
  • Chili flakes: Optional, for garnishing
  • Lemon: A squeeze for added zest (optional)

Make sure your oven is preheated to 400°F (200°C), and all ingredients are prepared as described for a seamless cooking experience.

Creating Sweet Potato and Butternut Puree

Turn on your stove to medium heat and begin by adding a tablespoon or two of extra virgin olive oil to your pan.

As the oil warms up, take a whole onion and chop it; the pieces don’t have to be finely cut since they will be pureed later on. Place the chopped onions into the pan, sautéing them for approximately six minutes or until they turn translucent.

After the onions have sweat down, you’re ready to add garlic. Prepare six cloves of garlic by roughly chopping them and incorporate them into the pan with the onions.

Allow the mixture to cook for a couple more minutes, just until the garlic becomes fragrant.

IngredientQuantityPreparationCooking Time
Extra virgin olive oil1-2 tablespoons
Onion1 wholeChopped6 minutes
Garlic6 clovesRoughly chopped2 minutes

Next, you’ll tackle the sweet potatoes and butternut squash (about 700g in total).

  • If you’re working with fresh produce, dice them into smaller pieces first, and boil them for 15 minutes before adding them to the onions.
  • In case canned varieties are what you have, these can be added to the sautéed onions right away.

Continue by incorporating the diced sweet potatoes and butternut squash into the onion and garlic mixture.

Seasoning and Simmering Puree

Then, pour in about 200 grams of full-fat coconut milk to the pan. Season your mix with salt and white pepper to taste.

Allow the combination of vegetables and coconut milk to simmer for around 15 minutes on low heat, until all the flavors meld together and the vegetables soften.

Tip: While your vegetable mix simmers and the heavenly aromas fill your kitchen, there is enough time to prepare the monkfish. Scroll down to see how.

Once the puree-to-be is done cooking, finalize it by blending it until smooth. This only takes a minute or two with a little hand mixer and even less in a blender.

Taste and adjust with seasoning as desired.

Preparing the Monkfish

Oven Preheating

Again, you should preheat the oven to 400°F (200°C) which will be the ideal cooking environment for the monkfish. So if you didn’t do that earlier like I recommended, do it right away or you’ll need to wait for it to heat up later.

Fish Seasoning

Properly seasoning the monkfish is key to enhancing its flavor.

Pat the fish dry before proceeding, then place it on aluminum foil on a baking tray. Season with salt and pepper on both sides. If you’re using unsalted butter, be more generous with the salt.

Finely chop a shallot and spread it over the monkfish along with about 50g (a little bit more than three tablespoons) of butter.

Monkfish500gPat dry before seasoning
SaltTo tasteAdjust if using salted butter
Black PepperTo tasteOr white pepper, per preference
Shallot1, finely choppedFor topping the fish before baking

Ensure the butter is evenly distributed on the fish, as it will melt and form a sauce during cooking.

Baking the Monkfish

Wrap the foil over the seasoned monkfish to keep the moisture in and prevent any liquids from leaking out.

Place the fish in the preheated oven and let it bake for about 20 minutes at the stated temperature.

After the initial baking, you’ll want to open the foil and broil the fish for another 5 minutes under maximum heat to achieve a desirable texture and a slightly golden top. Keep a close eye on it to prevent burning.

Remember to use oven mitts when handling the baking tray to avoid burns, and allow the fish to rest briefly after removing it from the oven before serving. This ensures the juices redistribute and the flavors are locked in.

Final Presentation

For plating, ladle the sweet potato and butternut squash puree onto your dish, followed by placing the monkfish on top. Optional garnishes include a sprinkle of chili flakes and a touch of finishing salt. Drizzle the melted butter over the fish for a rich flavor.

You can also try a little squeeze of lemon juice to add brightness to the dish. Taste to ensure the balance of sweet and savory notes meets your satisfaction, but it’s also delicious without lemon.

Yield: 3 portions

Roasted Monkfish with Coconut Sweet Potato Puree

Roasted Monkfish with Coconut Sweet Potato Puree

Delight in the harmonious marriage of flavors with this roasted monkfish dish accompanied by a creamy coconut sweet potato puree. Tender monkfish, seasoned to perfection, is complemented by the rich and comforting sweetness of the puree, creating a culinary experience that is both satisfying and indulgent.

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 5 minutes


  • Monkfish: Approximately 500 grams
  • Sweet Potato and Butternut Squash: About 700 grams combined (fresh or canned)
  • Extra Virgin Olive Oil: 1–2 tablespoons
  • Onion: 1 large, roughly chopped
  • Garlic: About 6 cloves, roughly chopped
  • Full-Fat Coconut Milk: 200 milliliters
  • Salt: To taste
  • White Pepper: To taste
  • Shallot: 1 large (or 2 small), Finely chopped, for garnishing
  • Salted Butter: Approximately 50 grams
  • Chili Flakes: Optional, for garnishing
  • Lemon: A squeeze for added zest (optional)


Preparing the Sweet Potato and Butternut Squash Puree:

  • Boil the sweet potato and butternut squash for approximately 15 minutes until tender.
  • In a pan, heat 1–2 tablespoons of extra virgin olive oil.
  • Sauté 1 roughly chopped onion until translucent, then add 6 cloves of roughly chopped garlic and cook until fragrant.
  • Add the boiled sweet potato and butternut squash to the pan.
  • Pour in 200 grams of full-fat coconut milk.
  • Season with salt and white pepper to taste.
  • Let the mixture simmer for 15 minutes on low heat.

2. Preparing the Monkfish:

  • Preheat the oven to 400°F (200°C).
  • Clean the monkfish and pat it dry.
  • Season the monkfish with salt and pepper.
  • Finely chop a shallot and spread it over the monkfish, along with approximately 50 grams of salted butter.
  • Wrap the seasoned monkfish in aluminum foil and bake for 20 minutes.
  • After baking, broil the fish for another 5 minutes for a golden finish.

3. Final Presentation:

  • Blend the sweet potato and butternut squash mixture until smooth.
  • Taste and adjust seasoning if necessary.
  • Ladle the puree onto plates and place the roasted monkfish on top.
  • Garnish with finely chopped shallots and optional chili flakes.
  • Finish with a squeeze of lemon juice for added brightness.
  • Serve hot and enjoy the rich and comforting flavors of this roasted monkfish dish with coconut sweet potato puree.

Serving Suggestions:

  • Pair with a side of sautéed greens or roasted vegetables for a complete meal.
  • Serve with a glass of crisp white wine to complement the flavors of the dish.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 583Total Fat: 35gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 34mgSodium: 1120mgCarbohydrates: 57gFiber: 11gSugar: 29gProtein: 16g

Did you make this recipe?

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Torstein Rottingen
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