1lb
8oz (700g) monkfish, weighed off the bone and trimmed
grated zest and juice 1 lemon
2 level tablespoons black peppercorns
2 rounded tablespoons flour
4 tablespoons olive oil
salt
for the vinaigrette:
grated zest 1 large lemon
3 tablespoons lemon juice
3 anchovy fillets, drained and finely chopped
3fl oz (75ml) extra virgin olive oil, perhaps a little more
1 shallot, peeled and finely chopped
What to do:
Wipe the monkfish with damp kitchen paper and cut it into rounds 3/4in (2cm) thick, then lay it in a dish. Sprinkle with the lemon juice and leave it for 10 minutes, or longer if that suits you better.
Meanwhile, crush the peppercorns fairly coarsely in a pestle and mortar and add the flour, lemon zest and 1 level teaspoon of salt to them. Mix well and spread the mixture out on to a plate.
Now dry the pieces of fish well with kitchen paper and coat them with the lemon pepper mixture.
Then, in a good, solid frying pan, heat the oil until it's very hot and fry the fish rounds in 2 batches, giving them 2-3 minutes on each side. Keep the first batch warm while you fry the second.
Meanwhile, make the vinaigrette by combining the oil, lemon zest and juice -preferably in a screwtop jar so you can give it a good shake-and add the chopped anchovies.
When the second batch of fish is ready, transfer it to join the rest, then add the shallot to the pan, adding a little more oil if necessary, and fry briefly for about 30 seconds. Then pour in the dressing and let it bubble and reduce down slightly, whisking briefly with a balloon whisk.
Serve the fish on warm serving plates with the sauce poured over and, if you like, lemon slices as a garnish
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