4 pieces of monkfish fillet, 150g/5-6 oz each
150 ml/ 6 fl oz olive oil
16 tbsp in total mixed fresh herbs: eg dill, basil, thyme (chopped), marjoram
2 crushed garlic cloves
150ml/6 fl oz melted butter
Salt and black pepper
Garnish of parsley sprigs |
1 Marinate the fish in the olive oil, fresh herbs, garlic and a little salt and pepper for one hour.
2 Season the fish again with a little salt and pepper then brown lightly under the grill for three minutes on each side, continually basting with the marinade and watching to ensure the herbs do not burn.
3 Rest the fish in a hot oven for 4-5 minutes to relax the flesh and complete the cooking.
4 Arrange on a hot serving dish, garnish with the parsley and serve with the melted butter separately. |
