Monkfish with broccolini and buerre noisette

Babiche Martens

Ingredients

50 g	Butter
1 Tbsp	Olive oil, plus extra
1	Salt & freshly ground pepper, to season
1	Lemon, juiced
2 heads	Broccolini, or 1 head broccoli, sliced (Main)
4	Monkfish fillets (Main)

Directions

1. Heat two large pans. Start with the broccolini by pouring 1 Tbsp olive oil into one pan, add the broccolini, seasoning and lemon then cook for 5 minutes, turning frequently until just tender.
2. Meanwhile, add oil to the second pan and when hot, add the fish cooking for approximately 3 minutes per side depending on thickness.
3. Plate the broccolini and fish while preparing the buerre noisette. In a saucepan, cook the butter until it begins to froth then turns a nutty brown. Immediately remove from the heat and spoon over the fish.