Cut a piece of paper that is about 4 times larger than your fish. You can make a bag yourself very easily from a piece of greaseproof or parchment paper. HOW TO: A great way to cook fish is 'en papillote' aka in an oven bag. Put your fish on a plate and pour over the warm butter from the roasting dish. Put back in the oven for 5 minutes and then remove. Place in the preheated oven for 10 minutes, then remove from the oven and spoon 2tbsp of Rockfish flavoured butter over the fish. Rub your fish with olive oil, season with salt and place in a roasting dish. Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7.
MONKFISH FILLET HOW TO
HOW TO OVEN ROAST A CHOP/CHUNK OF FISH: Fish likes heat. To make an instant sauce add the following to the baking tray: chopped fresh tomatoes, a pinch of dried chilli flakes, a good splash of white wine, a few slivers of sliced garlic, and herbs such as thyme, bay, parsley or chives. A 1 – 1.2kg fish, serving 4, will take around 30 minutes. As a guide, (all ovens are different, you know yours better than me) a 450g whole fish will feed 1 person and take around 12-15 mins to cook. Put the fish on a roasting tray and place in the oven.
Add some rosemary or thyme to the slashes if you have some to hand or stuff the herbs into the cavity of the fish. Rub your fish with olive oil, then salt, and make a few slashes in the flesh, right down to the bone – diagonal slashes look good.
HOW TO OVEN ROAST A WHOLE FISH: Fish likes heat.
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