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Monkfish and Artichokes
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This is a dish that happened by accident. I intended to make roast monkfish with a wild mushroom sauce, but had left the mushrooms in the shop. After a cupboard hunt I ended up with a tin of artichokes, spuds, butter, garlic, tomatoes, as well as my new monkfish and parsley . . . I cooked it all in one pan and a true favourite was born.Recipe and Image E.ON( www.eonenergyfit.com and www.facebook.com/eonenergyfit)
Monkfish and ArtichokesIngredients
- 225g trimmed monkfish tail
- 200g tinned artichoke hearts
- Handful cherry tomatoes
- 200g cooked new potatoes
- Chopped parsley
- 2 Lemons
- Salt and Pepper
- Seasoned flour
- For the Seasoned Butter:
- 150g butter
- 100g sun-dried tomatoes, in oil
- Pepper
Method
- Cut the fish into goujons, dredge in flour.
- Melt a generous piece of the butter in a large frying pan. When it bubbles up add the fish, fry for a couple of minutes, turn and squeeze the lemon juice over. Move the fish to one side.
- Add the potatoes to the mix and cook for 2mins. Add the tomatoes, cook for a further 2 mins, and finally add the artichokes. Season.
- Arrange it nicely in the pan and pop in a 200c oven for 3-4mins to crisp.
- Squeeze more lemon and lots of parsley over the top to finish.
