Monkfish with White Wine and Tarragon


Monkfish with White Wine and Tarragon is a delicious seafood dish that is quick and easy to prepare. It combines monkfish’s mild, sweet flavour with the tangy, herbal notes of white wine and tarragon. This dish is a great way to impress your guests with its impressive presentation and taste. The monkfish is cooked in a buttery white wine sauce and served with light, lemony tarragon butter. This dish is sure to become a favourite in your household!

Ease of Preparation

Monkfish with White Wine and Tarragon is a relatively simple dish to prepare. The ingredients are readily available, and the dish can be cooked in under 30 minutes. It is an ideal dish for busy weeknights or when you want to impress your guests with a delicious seafood dish.

Nutritional Information

Monkfish with White Wine and Tarragon is a nutritious dish that is high in protein and low in fat and calories. Each serving contains approximately 200 calories, 7 grams of fat, and 28 grams of protein. It is also a good source of iron and vitamin B12.


-1 lb monkfish fillet

-1/4 cup white wine

-2 tablespoons butter

-1/4 cup finely chopped shallots

-2 tablespoons finely chopped fresh tarragon

-Salt and freshly ground black pepper

-2 tablespoons olive oil

-1 lemon, cut into wedges

Preparation Method

  1. Preheat oven to 375°F.
  2. Heat a large skillet over medium heat and add the butter.
  3. Add the shallots and sauté for 3-4 minutes, until softened.
  4. Add the white wine and bring to a simmer.
  5. Add the monkfish fillet to the skillet and season with salt and pepper.
  6. Cook for 8-10 minutes until the fish is cooked through.
  7. Transfer the fish to a baking dish and top with the tarragon.
  8. Drizzle with olive oil and bake for 10 minutes.
  9. Serve with lemon wedges.

Cooking Tips

-For a more intense flavour, add a few cloves of garlic to the skillet when sautéing the shallots.

-If you don’t have white wine, substitute it with chicken broth or dry white vermouth.

-If you don’t have fresh tarragon, you can substitute with dried tarragon.


Monkfish with White Wine and Tarragon has a mild, sweet flavour complemented by the tangy, herbal notes of the white wine and tarragon. The buttery white wine sauce adds richness and depth to the dish. The lemon wedges add a bright, citrusy flavour that balances the sauce’s richness.

Best Dishes Paired With

Monkfish with White Wine and Tarragon pairs well with various side dishes. Try serving it with roasted or mashed potatoes, steamed vegetables, or a light salad. It also pairs well with a glass of white wine or a light beer.

Origin of Dish and History

Monkfish with White Wine and Tarragon is a classic French dish that has been around for centuries. It is believed to have originated in the Loire Valley region of France, where it was traditionally served with a creamy white wine sauce. The dish has become popular in other parts of the world and is now a favourite in many households.

Popular Alternatives

If you’re looking for a different take on this classic dish, try substituting the monkfish for other types of seafood, such as cod, salmon, or shrimp. You can also experiment with different herbs and spices, such as oregano, parsley, or rosemary. Try adding diced tomatoes or mushrooms to the sauce for a heartier dish.

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