Recipes by Cullera de Boix

Monkfish with pisto (ratatouille)

Difficulty level: medium

Diners: 4

Preparation time: 45'


  • Clean monkfish, spineless (180-200 g per person)
  • 400 g of escalivada (grilled vegetables)
  • 4 tablespoons of basil oil and pistachios
  • Salt, black pepper
  • Chopped chives and Maldon salt


For the basil oil and pistachios:

  • Chopped basil and some water
  • Extra virgin olive oil
  • Chopped pistachios
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For the basil oil and pistachios: mix all ingredients well.
In a non-stick skillet, grill the clean and seasoned monkfish until cooked.
Heat the escalivada (grilled vegetables), which is already done.
Put the hot escalivada (grilled vegetables) on a plate. Add the monkfish on top and season with a little basil oil.
Sprinkle with a some chives and a little Maldon salt.

Aromatic fish with pistachios

Xavier Matarrodona prepares a grilled monkfish accompanied by pisto (ratatouille), flavoured oil and pistachios

The simplest preparations are often the most successful ones in cuisine. There is no use in beating around the bush with a product to make the most of it, and this is the philosophy that the chef of the Cullera de Boix restaurants, Xavier Matarrodona, has applied to prepare this recipe with grilled monkfish and pisto (ratatouille), basil oil and pistachios. Simple cooking and a light accompaniment that is excellently flavoured with basil oil. And the crisp detail of pistachios becomes a delicious obstacle to enjoy this dish.

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