Fish Seafood Recipes: Steamed monkfish, pearl barley and vegetables

Steamed monkfish, pearl barley and vegetables.

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Serves: 4

Difficulty Rating: Easy

Buy Ingredients: Wild Split Scottish Scampi Tails (m)

  • 4 Highland Bay Seafoods monkfish fillets.
  • 400ml light fish stock.
  • 2 medium carrots (diced).
  • 1 medium white turnip (diced).
  • 2 courgette (diced).
  • 8 asparagus spears, halved.
  • 200g frozen peas.
  • 40g pearl barley.
  • 15g butter.
  • 20g fresh chopped parsley.


  1. If Monkfish fillets are frozen defrost in fridge using package guidelines ready for cooking.
  2. The broth can be made in advance Heat a large deep pot, add the butter, once melted add the carrots, turnip and pearl barley and gently sweat for 3-4 minutes, then add the fish stock. Bring to the boil then simmer for 10-15minutes (until the pear barley is just cooked). Add the courgette and asparagus and cook for one minute.

Cooking Directions

  1. Open and pat dry monkfish tails on kitchen towel. Cut the monkfish fillets into thick 3cm slices. Chef Tip: Ensure the fish is cut into even-sized pieces as this will ensure they all cook at the same time.
  2. Carefully lay the monkfish fillets on top of the broth and place a tight fitting lid on the pot. Cook for 3-4 minutes. Lift the lid off and add the peas, place the lid back on cook for a further minute.
  3. Serve immediately, dividing the broth and monkfish fillets between four bowls.

Highland Bay Seafoods is a Member of the Responsible Fishing Scheme Winner of the Great Taste Awards 2011 for Cooked Scottish Lobster Seafish - The Authority on Seafood Scotland Food & Drink Member SALSAMoray Fish Internacional untitled2 a week logoRSPCA Freedom Foods