Serves 4
2 heads of broccolini or one of broccoli, sliced
1 Tbs olive oil, plus extra
Salt and freshly ground black pepper
Juice of one lemon
4 fillets of monkfish
50g butter
1 Heat two large pans. Start with the broccolini by pouring 1 Tbs 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.
<i>Amanda Laird:</i> Monkfish with broccolini and buerre noisette
Monkfish with broccolini and buerre noisette. Photo / Babiche Martens
AdvertisementAdvertise with NZME.