- 2 fillets monkfish
- 2 Tbsp Hickory Hill Farm citrus marmalade (choose from lime, lemon, or orange)
- 1 Tbsp chopped ginger root
- 1 Tbsp soy sauce
- 1 Tbsp olive oil
Place monkfish fillets on tin foil. In a bowl, whisk together lime jam, ginger root, and soy sauce. Pour the marinade over the fish and with another sheet of tin foil, fold the edges to form a parcel. Place in the fridge for 30 minutes to marinade. Preheat the oven to 365 degrees Fahrenheit. Grease a shallow baking dish with olive oil. Transfer the fish and marinade to the prepared baking dish. Bake for about 20 minutes until the flesh turns white and flakes easily with a fork. Serves 2.