food for thought

by michelle

roasted monkfish with crushed potatoes

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Once  known as poor man’s lobster (before the price of fish went up) Monkfish has firm sweet flesh and the fillets have no bones as the fish is generally over a metre long. The recipe is adapted from one by Rick Stein.

Preheat the oven to 200C (400F). Season the monkfish with salt and set it aside for 15 minutes. Cook the potatoes in well-salted boiling water until tender. Meanwhile heat some olive oil in a large ovenproof frying-pan. Pat the monkfish dry with kitchen paper then sear for three to four minutes until nicely browned. Transfer the pan to the oven and roast for 10 to 12 minutes. The fish should be cooked through but still moist in the centre. Remove onto a warm plate, cover with foil and allow to rest for five minutes. Heat some more olive oil in the pan and add the well-drained potatoes. Gently crush each potato with the back of a fork until it just bursts open. Season with salt and pepper. Place the crushed potatoes onto warmed plates and put the monkfish on top. Drizzle with extra-virgin olive oil and balsamic vinegar and then sprinkle around a few sea-salt flakes and coarsely crushed black pepper. The original recipe included watercress but instead I served it with a salad of roquette, fennel and red pepper seasoned and dressed with lemon juice and olive oil.


Written by michelle picker

August 7, 2012 at 10:00 am

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