A light and creamy monkfish recipe from Rachel in Cambridge
1. Preheat the oven to 200°c/gas mark 6.
2. Season the monkfish with some sea salt and set it aside for 15 minutes.
3. Cook the potatoes in well-salted water until tender. While the potatoes are cooking, heat 2 tablespoons of olive oil in a large ovenproof frying pan.
4. Pat the monkfish dry on kitchen paper, add to the pan and sear for 3-4 minutes turning it 3 or 4 times, until nicely browned on all sides.
5. Transfer the pan to the oven and roast for 10-12 minutes, until the fish is cooked through but still moist and juicy in the centre. Remove from the oven, cover with foil and set aside for 5 minutes.
6. When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil. Gently crush each potato against the side of the pan with the back of a fork until it just bursts open.
7. Season with salt and pepper, add juices from the fish and the watercress and turn over gently until the watercress is well mixed in.
8. Cut the monkfish across into thick slices. Spoon the crushed potatoes on to warmed plates and put the monkfish on top.
9. Put your thumb over the top of the bottle of extra virgin olive oil and drizzle a little of it around the outside edge of each plate.
10. Do the same with the balsamic vinegar and then sprinkle around a few sea salt flakes and coarsely crushed black pepper.
This recipe is from Rick Stein’s ‘Seafood Lovers Guide’ published by BBC Books.
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