Tom Kerridge’s curried monkfish wellington

recipe Detail


If you’re looking to make a spectacular burnished-pastry-encased centrepiece, you can’t beat the majesty of a wellington. This version from Tom Kerridge is very different from the classic beef wellington, but will impress and delight in equal measure.


- 1 large monkfish fillet

- 1 sheet of puff pastry

- 1 tablespoon olive oil

- Salt and pepper

- 1 teaspoon curry powder

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon turmeric

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon ginger powder

- 1 egg, beaten


1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a small bowl, mix together all the dried spices (curry powder, cumin, coriander, turmeric, garlic powder, onion powder, and ginger powder).

3. Place the monkfish fillet on a clean work surface and sprinkle the prepared spice mixture all over it. Gently rub the spices into the fish using your hands.

4. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned monkfish and sear for 1-2 minutes on each side, until lightly browned. Remove from heat and let it cool.

5. Roll out the puff pastry on a lightly floured surface to a rectangle that is large enough to wrap the monkfish fillet completely.

6. Place the seared monkfish fillet in the middle of the puff pastry and wrap it tightly, sealing the edges by brushing a little bit of beaten egg on them.

7. Transfer the wrapped monkfish onto the prepared baking sheet and brush the top with the remaining beaten egg.

8. Using a sharp knife, score the top of the pastry in a criss-cross pattern.

9. Bake for 25-30 minutes, or until the pastry is golden brown and crispy.

10. Remove the curried monkfish wellington from the oven and let it rest for 5 minutes before slicing and serving.

Enjoy your delicious and flavorful curried monkfish wellington! You can serve it with a side of roasted vegetables or a fresh salad for a complete meal.

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