Pan-Fried Monkfish Medallions
with Roasted Fennel, Samphire and a Lemon Butter Sauce
You don’t have to spend hours in the kitchen to impress, and this recipe proves that. Made with delicate and elegant flavours, our pan-fried monkfish could make any night of the week feel that little bit special. With its meaty texture with a light taste, Monkfish demands bold flavours. That’s why our chefs have opted for roasted fennel, tomatoes in white wine vinegar for a jolt of clean acidity and samphire, which has a distinctly crisp and salty flavour. To finish, drizzle in our tart and tangy homemade sauce for complete dinner time perfection.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350
Salad Potatoes
15
Cider Vinegar
(Contains Sulphites)
125
Baby Plum Tomatoes
½
Dill
40
Samphire
1
Fennel
1
Lemon
60
Unsalted Butter
200
Monkfish Medallions
(Contains Fish)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel) and pop on a baking tray. Cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then quarter lengthways. Put on another baking tray. Drizzle both with oil and season with salt and pepper. Toss to coat then spread out and roast in your oven (potatoes on the top shelf, fennel on the middle) until golden, 25-30 mins, turning halfway through.
Meanwhile, halve the baby plum tomatoes. Zest and halve the lemon. Roughly chop the dill (stalks and all). Cut the butter into small pieces. When you turn the fennel, add the tomatoes to the tray, drizzle with white wine vinegar and return to the oven for the remaining cooking time.
Put a small saucepan of water on to boil to cook the samphire later (don't add any salt - the samphire is salty enough!). Put the monkfish on a plate and pat dry with kitchen paper. Season on both sides with salt and pepper. IMPORTANT: Remember to wash your hands after handling raw fish. When the potatoes and veg have about 10 mins left, heat a drizzle of oil in a large frying pan on high heat. When hot, add the monkfish pieces.
Cook the monkfish pieces for 3 mins each side, adjusting the heat as necessary. IMPORTANT: The monkfish is cooked when opaque in the centre. When cooked, transfer to a plate and set aside. When you turn the monkfish, drop the samphire into the boiling water and cook for 3 mins before draining in a sieve. Return to the pan (off the heat) with the lid on to keep warm.
Turn the heat to low, then add the lemon juice to the frying pan and gradually stir in the butter until melted and combined. Stir in half the dill - this is your sauce! Return the monkfish to the sauce and turn to coat, remove from the heat. When the potatoes are cooked, sprinkle over the lemon zest and toss to coat. Get ready to serve.
Divide the roasted new potatoes, fennel and tomatoes between your plates. Arrange the monkfish medallions next to the potatoes, then scatter over the samphire. Spoon over the lemon butter sauce and finish with a sprinkling of the remaining dill. Enjoy!
