Pan Seared Monkfish
Season: Autumn & Winter, but it can be a year-round dish
Rating: ★★★★
Review
Pan Seared Monkfish
-600g monkfish fillet
-2 Tbsp oil
-4 cloves of garlic
-Sea salt & freshly ground black peper
Cut monkfish fillet in four regular pieces. Season monkfish fillets with salt and pepper. Heat oil in a pan on medium-high. Add monkfish and garlic. Turn over monkfish when seared side has tuned paper bag brown. The fish should stay glassy inside, so do not sear too long
Plate with mash and crisped pancetta, chive oil, caramelized Garlic and shallots.
Review
This warming fish dish is great when its cold outside, but it is also very versatile and can work on any day of the year. The tanginess of the pancetta with the monkfish is an explosion of flavour that will leave you wanting more. Although this dish does take more effort and time to make it's well worth it for the end result.
If you would like to try making this dish just follow the recipe.