OCEAN CATCH NEW ZEALAND MONKFISH BONELESS AND SKINLESS FILLETS (4-5 PIECES PER PACK, 300G)
Preparation Time: 5 mins / Cook Time: 15 mins / Serving: 2
1 x OCEAN CATCH NEW ZEALAND MONKFISH BONELESS AND SKINLESS FILLETS (4-5 PIECES PER PACK, 300G)
40g unsalted butter
A few sprigs of flat leaf parsley, leaves only
1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Unwrap the monkfish fillets & pat them dry with kitchen paper. Gently rub a little salt & pepper into the monkfish.
2. 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 & fry for a further 2 mins. Transfer the frying pan to the oven & 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.
3. While the monkfish roasts, make the lemon & parsley butter. Finely grate the zest from the lemon. Juice 1 half. Roughly chop the parsley leaves.
4. Melt the butter in a small pan over a low heat, then stir in the lemon zest, juice & most of the parsley leaves. Season with a little salt & pepper. Bubble together for 1 min, then take off the heat. When the monkfish is ready, take it out of the oven & pour over the lemon & parsley butter. Garnish with the remaining chopped parsley to serve.