Product(s):
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
Ingredients:
1 x OCEAN CATCH NEW ZEALAND MONKFISH BONELESS AND SKINLESS FILLETS (4-5 PIECES PER PACK, 300G)
1 lemon
40g unsalted butter
A few sprigs of flat leaf parsley, leaves only
Salt & Pepper
Method:
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.
HOW TO PREPARE ROASTED MONKFISH WITH LEMON & PARSLEY SAUCE?
準備時間：
5分鐘
烹調時間：
15分鐘
總耗時：
20分鐘
供食用：
2人份
材料：
- 300g monkfish fillets
- 1 lemon
- 40g unsalted butter
- A few sprigs of flat leaf parsley, leaves only
- Salt and Pepper
製作說明：
- Preheat your oven to 220°C/Fan 200°C/Gas 7. Unwrap the monkfish fillets and pat them dry with kitchen paper. Gently rub a little salt and pepper into the monkfish.
- 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 and fry for a further 2 mins. Transfer the frying pan to the oven and 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.
- While the monkfish roasts, make the lemon and parsley butter. Finely grate the zest from the lemon. Juice 1 half. Roughly chop the parsley leaves.
- Melt the butter in a small pan over a low heat, then stir in the lemon zest, juice and most of the parsley leaves. Season with a little salt and pepper. Bubble together for 1 min, then take off the heat. When the monkfish is ready, take it out of the oven and pour over the lemon and parsley butter. Garnish with the remaining chopped parsley to serve.
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.