Herb Seared Monchong Recipe

Time40m

Serves2

Market Vegetables | Sweet Potato | Lemon Olive Oil

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Ingredients

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1
Prepare the Sweet Potatoes
Peel and cut the sweet potatoes into cubes. Boil them in salted water until fork-tender, about 15 minutes. Drain and set aside.
2
Prepare the Vegetables
In a sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the mixed market vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper.
3
Herb Mixture
Chop the fresh herbs finely. In a small bowl, mix the herbs with the remaining olive oil and lemon juice.
4
Cook the Monchong
Heat a non-stick skillet over medium-high heat. Season the Monchong fillets with salt and pepper. Add the seasoned fillets to the skillet and sear for about 3-4 minutes on each side, or until cooked through.
5
Serve
Plate the seared Monchong alongside the sautéed vegetables and sweet potatoes. Drizzle the herb mixture over the fish and vegetables before serving.