Monkfish with lemon dressing

almond almonds bbc good food black onion coriander currant currants firm-fleshed fish john dory lemon lemon grass lemon thyme lemons lime leaf lime leaves monkfish rocket seafood turbot

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Source

Ingredients

4 boneless monkfish medallions, about 140g/5oz each

1 stalk lemongrass , bashed and finely chopped

4 lime leaves , chopped

1 tsp lemon thyme leaves

5 tbsp extra-virgin olive oil , plus extra for frying

handful wild rocket leaves, to serve

strips of zest from 2 lemons , pith removed

25g caster sugar

6 tbsp extra-virgin olive oil

2 tsp lemon juice

½ tsp coriander seeds, toasted, then ground

½ tsp black onion seeds

2 tbsp currants

4 tbsp whole blanched almonds

2 tbsp roughly chopped coriander

Method

Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.

Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.

About 20 mins before you’re ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.