Roast Monkfish Tails, Chorizo, Lentil and Vegetable Cassoulet

A really hearty dish and one that combines lots of different flavours and food groups. Any white fish will do here, it doesn’t need to be monkfish.

Prep: 5mins

Cook: 15mins

Ready in: 20mins

Serving Size: 2

Dietary info: Dairy Free Date Night Food Family Food Fish Lunch/Dinner Pregnancy Friendly


  • 2 monkfish tails (or any white fish will do)
  • 1 onion, diced
  • 2 cloves of garlic, diced
  • 150g of chorizo, diced
  • 1 courgette, diced
  • Handful of mushrooms, diced
  • 1 x 400g can of green lentils, drained
  • 100ml vegetable stock
  • 30g butter
  • 1 tablespoon of tomato puree
  • 1 lemon
  • Fresh parsley

How To Make It

  • Step 1.

    Heat the oven to 180
  • Step 2.

    Dice the onion and cook on a low heat for a few minutes. Add the garlic, diced courgette and mushrooms and mix well. Then add in half of a diced chorizo ring. Add in the stock and a squirt of tomato puree and simmer.
  • Step 3.

    Place the monkfish tails on two slices of lemon on a baking tray, season and roast for 10 minutes before allowing to rest for 5 minutes. Meanwhile, stir a can of lentils into the vegetables.
  • Step 4.

    Whilst the fish is resting, melt the butter in a pan and add in a handful of diced parsley. Stir well. Serve the cassoulet in bowls followed by the fish and top with the parsley butter

Serve & Enjoy

Nutritional Info

White fish is so good for you being packed to the rafters with protein, calcium, vitamin A and B vitamins

At Dad's Table

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