Roast Monkfish with Lemon & Parsley Butter
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Meaty monkfish fillets are perfect for roasting. Just give them a quick sizzle in the frying pan the flash cook in the oven for flaky fillets with a golden-brown crust. A lemon and parsley butter sauce is a simple and fresh accompaniment that takes just a few minutes to make.
2 8oz Monkfish Portions
1 tbsp olive oil
Freshly ground pepper
2 tbsps unsalted butter
A few sprigs of flat leaf parsley, leaves only
Preheat your oven to 425°F. Pat monkfish fillets dry with paper towel. Gently rub a little salt and pepper into the monkfish.
Place an ovenproof frying pan on a medium-high heat for 2 mins, then add the monkfish. Fry for 2 mins to just brown the monkfish, then carefully turn it over and fry for a further 2 mins. Transfer the frying pan to the oven and roast the monkfish for 6-8 mins, depending on how thick the fillets are. The monkfish will be opaque and flake easily when pressed with a fork when it's ready. No ovenproof frying pan? Simply fry the monkfish in a frying pan, then transfer to a lightly greased roasting tin or baking tray and roast it in that.
While the monkfish roasts, make the lemon and parsley butter. Finely grate the zest from the lemon. Juice 1 half. Roughly chop the parsley leaves.
Melt the butter in a small pan over a low heat, then stir in the lemon zest, juice and most of the parsley leaves. Season with a little salt and pepper. Bubble together for 1 min, then take off the heat. When the monkfish is ready, take it out of the oven and pour over the lemon and parsley butter. Garnish with the remaining chopped parsley to serve.
Recipe viaAbel & Cole