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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 monkfish fillet
  • 1 onion
  • 1 Tbsp oil
  • 1 tsp vegetable stock powder
  • ½ glass water
  • 150 g runner beans or green beans
  • 100 g Cavolo nero or Savoy cabbage
  • 1 lemon
  • 1 garlic minced
  • 2 Tbsp chopped parsley

Method
 

  1. Thinly slice the onion. Cut the beans into 3 cm pieces and shred the cabbage.
  2. Make the gremolata. Grate the lemon into a small bowl and mix it with the chopped parsley and minced garlic. Set aside.
  3. 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.
  4. Meanwhile, cut the monkfish flesh into 3cm cubes or slices.
  5. Put these on top of the sautéed green, then squeeze the lemon all over the dish and season the fish with salt and pepper.
  6. Put a lid on and steam over medium heat for about 3 minutes. Don’t overcook - the fish will be chewy!
  7. Scatter the gremolata on top and serve.