Monkfish may not be the prettiest sea creature around, but its flavor — often compared to lobster meat — tells a different story. This seabed-trawling anglerfish has a meatier flavor than other white fish, but it manages to be low in fat and full of beneficial minerals, proteins, and vitamins. Much like pan frying on your cooktop, cast iron cooking is a great alternative method for achieving a tender, juicy fillet of monkfish. Cast iron pans are great regulators and hold onto heat for a long time. The key is getting a good preheat (15 minutes in your Ooni pizza oven will suffice) before adding the oil and fish. Once in the pan, the fillets are cooked outside the oven, using residual heat to sear and cook the fillet through. Return the pan to the oven for a final lick of flames, then remove the pan and let the fillets rest before serving.

Ooni ambassador Alberto Zanrosso, half of Spanish catering duo @bearonbike, created this mouthwatering recipe for family and friends as part of a Mediterranean-inspired dinner party. To show off the versatility of his Ooni oven, Alberto cooked a whole range of dishes, from Padrón peppers to cheese fondue to seafood, including prawns and monkfish. After sourcing local, freshly caught fish from Barcelona’s colorful food markets, Alberto created this monkfish dish on his sun-drenched metropolitan rooftop. No matter your setup at home, if you have a mind to throw a dinner party yourself, this simple monkfish dish is one to try: quick, easy to prepare, and full of flavor.