Monkfish Cheeks with Chorizo, Tomato & Spinach

If you’re looking for a dish that tastes great and is simple to make, this one-pan monkfish recipe is a winner. Tender monkfish cheeks pair beautifully with smoky chorizo, sweet tomatoes, and fresh spinach — all served with buttery new potatoes. It’s quick enough for a midweek supper, yet impressive enough for entertaining.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 1 (easily scaled up)

Ingredients

• 4 small new potatoes, halved or quartered
• 6 monkfish cheeks (approx. 150g)
• 4 slices chorizo (around 20g)
• 2 small tomatoes, chopped
• 1 handful baby spinach
• 1 clove garlic, peeled and finely chopped
• 1 tbsp olive oil
• 1 handful flat-leaf parsley, chopped
• 1 handful thyme leaves, picked (discard stems)
• 1 tsp smoked paprika
• 2 tsp plain flour, seasoned with salt and pepper
• 30ml dry vermouth or white wine
• Lemon juice, to finish

Method

1. Cook the potatoes
   Bring a saucepan of water to the boil, add the new potatoes and cook for 12–15 minutes until tender. Drain and set aside.
2. Prepare the chorizo base
   In a large frying pan, cook the chorizo for a few minutes until the oils release and the slices begin to crisp. Remove, drain on kitchen paper, and snip into strips.
3. Build the sauce
   Add half the olive oil to the same pan along with the garlic and smoked paprika. Gently cook for a minute before stirring in the tomatoes, thyme, and spinach. Once the spinach wilts, pour in the vermouth (or wine) and simmer until almost fully reduced.
4. Coat the monkfish
   Dust the monkfish cheeks in seasoned flour so they’re lightly coated.
5. Bring it all together
   Return the potatoes and chorizo to the pan, tossing gently in the tomato and spinach mixture. Keep warm while you cook the monkfish.
6. Cook the monkfish
   Wipe the pan if needed, add the remaining olive oil, and heat until hot. Sear the monkfish cheeks for 2 minutes on each side until golden and just cooked through.
7. Serve
   Spoon the chorizo, spinach, and potato mixture into a warm bowl, top with the monkfish cheeks, squeeze over fresh lemon juice, and finish with a sprinkle of parsley.

✨ JustCaught Tip: Cooking monkfish cheeks in a high-quality non-stick frying pan ensures an even sear without overcooking. Pair this dish with a crisp chilled white wine for a restaurant-style finish at home.

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