Sauteed monkfish with greens
This sautéed monkfish with greens is a delicate dish, perfect for special occasions. It’s made with gremolata which makes it zingy and zesty. You can use filleted monkfish or a tail with bone – just cut the flesh off the bone carefully. Serve this dish with brown rice, boiled potatoes, vegetable mash or couscous.
Ingredients
Method
- Thinly slice the onion. Cut the beans into 3 cm pieces and shred the cabbage.
- Make the gremolata. Grate the lemon into a small bowl and mix it with the chopped parsley and minced garlic. Set aside.
- Heat the oil in a large, shallow dish and gently fry the onion for 5 minutes. Add the greens, water and stock powder. Put a lid on and simmer for 5 minutes.
- Meanwhile, cut the monkfish flesh into 3cm cubes or slices.
- Put these on top of the sautéed green, then squeeze the lemon all over the dish and season the fish with salt and pepper.
- Put a lid on and steam over medium heat for about 3 minutes. Don’t overcook – the fish will be chewy!
- Scatter the gremolata on top and serve.