Ingredients
8 total- 400 g of monkfish tails or monkfish fillets, if using tails make sure they are trimmed
- 400 g of artichoke hearts, halved
- 2 tbsp of fresh parsley, to serve
- 200 g of flour, seasoned with sea salt, celery salt, white pepper and paprika
- 150 g of butter
- 2 lemon, juice of 1 lemon for cooking the fish and juice of 1 lemon to serve
- 300 g of new potatoes, cooked until tender, drained
- 125 g of cherry tomatoes
Method
9 stepsStep 1
Preheat the oven to 200˚C/390˚F/Gas 6.
Step 2
Cut the monkfish into chunks and then dredge in the seasoned flour.
Step 3
Melt the butter in a large ovenproof frying pan and, when foaming, add the fish. Fry for a couple of minutes on each side, until browned.
Step 4
Squeeze the lemon juice over the fish, and move the fish to one side of the pan.
Step 5
Add the potatoes to the pan and cook for two minutes.
Step 6
Add the cherry tomatoes and cook for a further two minutes.
Step 7
Finally add the artichoke hearts to the pan and season, to taste, with salt and freshly ground black pepper.
Step 8
Distribute the potatoes and fish evenly in the pan, then transfer to the oven and cook for 3-4 minutes, or until the monkfish is cooked through.
Step 9
To serve, place the fish and potatoes onto a warm plate. Squeeze the remaining lemon over and garnish with fresh parsley.