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Monkfish with Curried Lentils

Simple, wholesome, and delicious. A perfect recipe for any occasion.
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1 hr


Serves 4

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  • 400g of monkfish fillets or cheeks
  • 200g puy lentils
  • 50ml olive oil
  • 25g carrot, very finely diced
  • 25g celery, very finely diced
  • 25g leek, very finely diced
  • 1 garlic clove, crushed and then finely diced
  • 2cm piece of root ginger, finely diced
  • 1 tsp curry paste (paste not sauce; we like Pataks Madras)
  • 300ml chicken (or veg) stock
  • 3 ripe vine tomatoes, roughly chopped
  • 3 tbsp chopped fresh coriander or chervil
  • 2 tbsp sunflower oil
  • squeeze of lemon juice
  • 2 tbsp creme fraiche
  • Maldon salt
  • freshly ground pepper


  • Step 1 : Prepare the lentils

    Begin by cooking the puy lentils in boiling water for 20-30 minutes or until they are tender.

    Drain the lentils in a colander and spread them out on a tray to dry.

  • Step 2 : Prepare the vegetables

    While the lentils are cooking, prep the vegetables.

    Heat some olive oil in a saucepan and sweat the carrot, celery, leek, garlic, and ginger until they are soft.

    Add the curry paste and a little seasoning to the pan and cook for 2-3 minutes.

  • Step 3 : Prepare the sauce

    Stir in the cooked lentils, then add the stock and bring the mixture to a boil. Check the seasoning and adjust as needed.

    Simmer the mixture for 30 seconds, or until you have a loose sauce that is not too wet or dry.

  • Step 4 : Cook the fish

    Remove the pan from the heat and stir in the creme fraiche.

    Add the monkfish to the pan and keep it hot for 2-3 minutes or until it is just cooked.

    Add the chopped tomatoes and the chopped coriander or chervil to the pan.

  • Step 5 : Serve

    Serve the lentils immediately, dividing them between 4 warmed serving bowls and making sure the sauce and fish are evenly distributed. Enjoy this luxurious and simple dish!