Monkfish Recipe

Make salsa verde

Finely chop parsley, mint, capers, cornichons, anchovies and garlic (or pulse in a food processor briefly). Combine in a bowl with lemon juice, salt and pepper. Gradually whisk in the 60 ml extra virgin olive oil until emulsified. Taste and adjust seasoning. Set aside at room temperature.

Cook potatoes

Place potatoes in a saucepan and cover with cold salted water (about 1 tsp salt). Bring to a gentle boil and simmer until just tender when pierced, about 12–15 minutes depending on size. Drain well and return to the hot pan to dry for 1 minute.

In a large frying pan over medium heat, add 1 tbs olive oil and 25 g butter. When the butter stops foaming, add the drained potatoes cut-side down (if halved). Season with 1 tsp salt and 1/2 tsp pepper. Fry, turning occasionally, until golden and crisp on the outside, about 8–10 minutes. Keep warm in a low oven (100–120°C / 210–250°F) while you cook the fish.

Prepare samphire and cockles

Bring a small pot of water to a boil. Blanch the samphire for 30–45 seconds until bright green, then immediately plunge into ice water to stop cooking; drain and set aside. If cockles are pre-cooked, warm them gently: heat 1 tbs olive oil in a small pan over medium heat, add the sliced garlic and cook 30 seconds until fragrant, add the cockles and warm through for 1–2 minutes. Add blanched samphire, toss gently, add 1 tsp lemon juice and 1/4 tsp black pepper, remove from heat and keep warm.

Prepare monkfish

Pat the monkfish dry with paper towels. Cut into 4 equal portions (about 150 g each). Season both sides with 1.5 tsp sea salt and 1/2 tsp freshly ground black pepper, rubbing seasonings into the flesh.

Cook monkfish

Heat 2 tbs olive oil in a large heavy frying pan over medium-high heat until shimmering. Add the monkfish pieces and sear without moving for 2–3 minutes until a golden crust forms. Turn and sear the other side for 2 minutes. Reduce heat to medium, add 15 g butter to the pan and spoon the melted butter over the fish for 30–60 seconds to baste and finish cooking. The internal temperature should reach about 55–60°C (130–140°F) and the fish should be opaque and firm but still moist. Remove fish to a warm plate and rest for 2 minutes.

Divide the crispy potatoes between four warmed plates. Place a monkfish portion on each plate alongside or on top of the potatoes.

Spoon the warm samphire and cockles alongside the fish and potatoes, distributing cockles evenly.

Spoon 1–2 tablespoons of the salsa verde over each monkfish portion and a little alongside the samphire. Finish with a small knob of butter on each fish if desired and a lemon wedge on the side for squeezing.

Serve immediately while hot.