Sautéed monkfish in brown butter with courgettes
A beautifully balanced salad accompanies pan-fried monkfish tail for a special dinner that is sure to impress.
Ingredients
For the monkfish
- 1 green courgette, cut into irregular sizes around 2cm/1in
- 1 yellow courgette, cut into irregular sizes around 2cm/1in
- 2 tbsp olive oil
- 1 medium-sized monkfish tail, skin removed
- 30g/1oz unsalted butter
- 3 garlic cloves, smashed
- 1 lime, juice only
- 2 tbsp chopped fresh chives
- 1 tsp chopped fresh tarragon
For the salad
- 1 jar white beans, drained
- ½ red onion, finely chopped
- 3 tbsp olive oil
- 1 tbsp moscatel vinegar
- 1 tbsp grated Parmesan
- 40²µ/1½´Ç³ú watercress
- black pepper
Method
To make the monkfish, place a frying pan over a medium heat then add the courgettes and dry fry on both sides for a few minutes. Set aside.
Return the pan to the heat and add the olive oil, then fry the monkfish to colour all over. Add the butter and garlic and baste constantly. It will take around 8 minutes to cook, depending on the size.
Just before serving squeeze in the lime juice and add the herbs. Season with salt and pepper.
To make the salad, mix the beans in a bowl with the onion, olive oil, vinegar and Parmesan then grind in plenty of black pepper
To serve, scatter some watercress onto 2 plates, then spoon over the beans with their dressing and the courgettes. Slice the monkfish and divide between the plates and finish with the brown butter.
