A Gourmet Delight: Monkfish Medallions in Almonds and Pistachio Crust

The beauty of gourmet cooking lies in its ability to transform simple ingredients into culinary masterpieces. One such dish that exemplifies this transformation is ‘Monkfish Medallions in Almonds and Pistachio Crust’, a recipe that combines the delicate flavour of monkfish with the rich, nutty notes of almonds and pistachios.

Monkfish Medallions in Almonds and Pistachio Crust Recipe

Coastal Seafoods | Braised Monkfish with Almonds

Monkfish medallions in almonds and pistachio crust

This recipe is easy, quick, delicate and healthy. The fish is soft and firm inside and crunchy outside, a perfect match for adults and children.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine French
Servings 4 people
Calories 1254 kcal


  • 1 oven


  • 2 monkfish medallions per person
  • A handful of chopped pistachios
  • A handful of almond flakes
  • Salt and black pepper to taste
  • Extra virgin olive oil

To garnish

  • Salad to taste
  • Artichokes slices to taste


  • Rinse the monkfish medallions, dry them well with absorbent paper, salt lightly, pass one of the two sides in the chopped pistachios or almonds (if you like you can first brush the surface with a drizzle of oil). Arrange the medallions on a baking dish with baking paper, that you have previously sprinkled with a little oil.
  • Bake at 180°C (static oven) for about 20 - 25 minutes.
  • Serve accompanied by raw artichokes cut into julienne strips, salad and a drizzle of pepper.
  • If you want to enrich the recipe you can add some aromatic herbs to the almonds and pistachios.
  • The cooking time depends on the size of the medallions and on the oven; so adjust to sight, if you see that the almonds tend to brown excessively, cover with aluminum foil or turn the oven down (10°C to 15°C lower).


Keyword almond flakes, pistachios

About Monkfish Medallions in Almonds and Pistachio Crust

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This recipe features monkfish, a unique seafood known for its firm texture and mild, sweet flavour, akin to lobster. The medallions are coated in a crust made from finely chopped almonds and pistachios, providing a delightful crunch that contrasts beautifully with the tender fish. The nuts also impart a rich, buttery flavour that complements the monkfish, resulting in a dish that is both sophisticated and satisfying.

Cooking Tips

  • Choose fresh monkfish for the best taste and texture.
  • Ensure your almonds and pistachios are finely chopped to create an even crust.
  • Don’t overcook the monkfish; it should be firm yet tender.
  • Use a non-stick pan to prevent the nut crust from sticking.
  • Balance the richness of the dish with a squeeze of fresh lemon juice if needed.

Serving Suggestions

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  • Serve the monkfish medallions hot, garnished with a sprinkle of chopped herbs for added freshness.
  • Pair with a side of steamed vegetables or a light salad to balance the richness of the dish.
  • A glass of chilled white wine, such as a Chardonnay, would complement the flavours beautifully.
  • Consider serving with a creamy risotto or mashed potatoes to make the meal more substantial.
  • For dessert, a light sorbet or a fruit-based dessert would provide a refreshing end to the meal.


  • Can I use another type of fish for this recipe? Yes, you can substitute monkfish with other firm white fish like halibut or cod.
  • Can I make the nut crust in advance? Yes, the crust can be prepared ahead of time and stored in an airtight container.
  • What can I use if I don’t have almonds or pistachios? You can use other nuts like hazelnuts or walnuts, but the flavour will be different.
  • Can I bake the monkfish instead of pan-frying? Yes, baking is a healthier alternative, but it may not give the same crispy crust.
  • Is there a vegetarian alternative for this dish? You can replace the monkfish with a hearty vegetable like cauliflower or eggplant.

‘Monkfish Medallions in Almonds and Pistachio Crust’ is a dish that celebrates the harmony of flavours and textures. Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this recipe promises a culinary experience that is both indulgent and memorable. So, put on your chef’s hat, embrace the process, and prepare to be delighted by the results.

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