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By Mike Robinson of The Field
Wednesday, 17 March 2010
Monkfish with brown butter and capers - a great fish recipe
Monkfish with brown butter and capers
Serves 4
This dish is quick and easy.
It requires a big, heavy frying pan that can go in the oven. Preheat the oven to 200°C/400°F/Gas Mark 6. Start by trimming any excess off the monkfish tails. Ask your fishmonger to skin the fish for you, having bought tails that weigh about 300g (101⁄2oz) each.
Finely chop the shallots and anchovies. Preheat the pan and drop in a quarter of the butter. When it is foaming, add the fish (seasoned with salt and pepper) and brown on all sides. Squeeze half the lemon over the fish and pop in the oven for about 12 minutes. Remove the fish from the pan and allow it to rest on a wooden board.
Return the pan to the heat and add the remaining butter. Allow it to foam and add the shallots, anchovies and capers. When the butter is brown and nutty, squeeze in the rest of the lemon juice and pour over the fish.
Serve with wilted spinach and some new potatoes.
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