Monkfish with Lemon Pepper and a Warm Lemon Anchovy Vinaigrette
Monkfish is one of my favourite fish, and this is my favourite Monkfish dish. The combination of lemon and pepper works perfectly to show off the fish.
Servings 4 servings
Ingredients
- 700 g Monkfish off the bone
- 2 Lemons zest and juice separetly
- 2 tbsp Plain Flour
- 1 tsp Salt
- 3 Anchovy Fillet drained and finely chopped
- 75 ml Olive Oil
- 1 Shallots peeled and finely chopped
- 2 tbsp Black Peppercorns
Serve with
Instructions
- Wipe the monkfish with damp kitchen paper and cut it into rounds 2 cm thick, then lay it in a dish. Sprinkle with the juice of one lemon and leave it for 10 minutes.
- Crush the peppercorns fairly coarsely with a pestle and mortar and add the flour salt and the zest of one lemon to them. Mix well and spread the mixture out onto a plate.
- Now dry the pieces of fish well with kitchen paper and coat them with the lemon and pepper mixture.
- In a heavy-based frying pan heat the oil until it is very hot and then fry the fish in two batches, giving them 2-3 minutes on each side. Keep the first batch warm.
- Meanwhile, make the vinaigrette by combining the oil with the zest and juice of one lemon along with the chopped anchovies. Use a small screwtop jar so you can give it a good shake.
- When the second batch of fish is ready, transfer it to join the rest, and then add the shallot to the pan and fry for about a minute. Then pour in the dressing and let it bubble and reduce down slightly, whisking briefly with a balloon whisk.
- Serve the fish on warm serving plates with the sauce poured over it and garnish with lemon slices