• Main Courses

Baked Monkfish



For the Monkfish:

  • 1 tablespoon extra virgin olive oil 
  • 1.75 pounds monkfish (800g)
  • 16 slices of Lardo di Colonnata
  • Fresh marjoram to taste

For the Asparagus and Leeks:

  • 1 tablespoon extra virgin olive oil 
  • Half a clove of garlic 
  • 1 leek, only the white part, thinly sliced julienne 
  • 1.1 pounds asparagus (500g)

For the Parsley Pesto:

  • 1 bunch parsley 
  • ½ small lemon
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pine nuts (20g)
  • 2 teaspoons ginger (10g)
  • Sweet paprika to taste
  • Salt and pepper to taste
  • Fresh marjoram to taste


Remove the skin and fillet the monkfish. Marinate the fillets with salt and pepper. Lay out the slices of lardo and roll the fillets in them.

Use a vegetable peeler to slice the asparagus into strips. Slice the leek into thin julienne strips.

In a blender, combine ginger, pine nuts, half a clove of garlic (core removed), lemon juice, extra virgin olive oil, salt, pepper, paprika, and parsley. Blend until smooth and well emulsified.

Sear the monkfish in a pan with a little olive oil until golden brown, taking care not to break the lardo. Finish cooking in a preheated oven at 350°F (180°C) for 20 minutes until cooked through but still moist inside.

Sauté the asparagus and leeks in a pan with a little olive oil, salt, and pepper over high heat for 2 minutes.

Slice the cooked monkfish into medallions and plate with the sautéed asparagus and leeks, parsley pesto, and fresh marjoram.

Buon Appetito!

Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.