Mock Lobster

22 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“This is a wonderful and inexpensive dish that may be served in place of the much more expensive lobster tail.” - by Karena

Ingredients

1/4 cup butter, melted
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (6 ounce) fillets monkfish
4 tablespoons bread crumbs

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Metric US

Original recipe yields 4 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine the melted butter, paprika, salt and pepper.
Place the fish fillets on a non-stick or parchment lined baking sheet. Brush the fillets evenly with the butter mixture and sprinkle the bread crumbs over the tops of each fillet.
Bake in the preheated oven for 15 to 20 minutes or until the fish flakes easily with a fork.

Nutrition

Amount Per Serving (4 total)

Calories
257 cal
13%

Fat
14.5 g
22%

Carbs
5.1 g
2%

Based on a 2,000 calorie diet

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Reviews (22)

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KIMRRU

Aug. 13, 2003

"i LOVED this recipe and I loved the title. Mock Lobster, B-52s. Perfect for when you want a good meal after a tragic day at work. It's quick, it's yummy and will put you in better spirits in about 15-..." See more20 minutes at 350 degrees."

RACHAEL

Jul. 28, 2004

"This is fantastic. I love monkfish! And it was the first time I have ever tried it. LOL I am new to cooking and eating fish, as my Dad was allergic to it and I just never learned how to cook it. ..." See moreWell, this recipe is sooo so very easy and this type of fish is just awesome. I love lobster, and had heard this tastes similar and it does! I didnt have paprika, so I used a little lemon pepper and served it with melted butter to dip it in and lemon wedges. Some asparagus and rice and my husband and I are still going on about dinner. I left off the breadcrumbs."

GAIL BALDWIN

Dec. 28, 2002

"This is an excellent mild flavoured fish, however I would not say it replaces lobster. This recipe is a keeper - I may cut it up & BBQ it on skewers with mushrooms,peppers & onions next time...." See more"

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