Monkfish with Thai Curry Sauce
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  • Prep time 15 '
  • Total time 30 '


  • 300 g monkfish tail, bone removed and fish cut into the number of servings required
  • 1 tsp red Thai curry paste
  • 60 g Philadelphia Light
  • 2 tbsp milk
  • 1 medium courgette, cut into ribbons using a vegetable peeler


  • Cook the monkfish in a preheated oven Gas 6, 200 °C for 10-12 minutes (fish should flake when tested with a knife).
  • Heat a small pan and fry the curry paste for 1 minute, reduce the heat and add the Philadelphia and milk, heat gently stirring well until blended into a creamy sauce.
  • Cook the courgette ribbons in boiling water for a minute, drain and place onto plates, top with the monkfish and curry sauce.


Nutritional Information

Typical values Per Serving
Energy 699.5 kj
Energy 167.0 kcal
Fat 5.0 g
Carb 3.0 g
Protein 27.5 g
Saturated fat 2.6 g
Salt 0.5 g
Dietary fibre 0.6 g
Sugars 2.9 g