Monkfish with Salsa Verde

by Stefan Kolsch

Place the parsley, mint, capers, mustard, garlic, anchovies and lemon juice in a food processor
SERVINGS    
 
2
PREPARATION TIME
5 MINS
COOKING TIME
12 MINS

Ingredients

2 Monkfish Fillets
100g Flat Leaf Parsley
55g Mint
4 tbsp Capers
4 tsp Mustard
2 Garlic Cloves (peeled and chopped)
1 small can of Anchovies
Juice of 1 large Lemon
7-8 tbsp Olive Oil
½ glass either White or Red Wine

Monkfish with Salsa Verde

Instructions

Place the parsley, mint, capers, mustard, garlic, anchovies and lemon juice in a food processor. Blend, then add 5 to 6 tbsp of olive oil to make a thick purée.

Heat 2 tbsp of olive oil in a heavy frying pan and once hot add the monkfish fillets, season and leave on a high heat for 2 minutes before turning. Add half a glass of wine and reduce the heat to low. Cover the pan and cook over the low heat for further 8 to 10 minutes or until just done.

Serve with the salsa verde and tagliatelle

Purchase your ingredients...

  • Wild Monkfish Fillet

    Firm and meaty, this monkfish keeps its shape and has great flavour
      
    1 SERVINGS

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