Ingredients
- For the fish
- 4 small (300g each) monkfish tails (from whole fish of around 700g)
- 2 tablespoons olive oil
- zest of 2 lemons
- 2 tablespoons small capers
- 1?2 teaspoon flaky sea salt
- 1?2 teaspoon freshly ground black pepper
- For the mushy peas
- 2 tablespoons olive oil
- 1 onion, finely sliced
- 4 sage leaves
- 1?2 cup celery tops
- 5 cups frozen peas
- 1?4 cup cream
- salt and freshly ground black pepper
Method
For the fish
Preheat the oven to 220°C. Remove any membrane from the monkfish tails and pat dry with paper towels. Rub with 1 tablespoon of the olive oil.
Heat a frying pan until very hot and sear the monkfish tails for 30 seconds on all sides then place in a roasting dish.
In a small bowl combine the lemon zest, capers, remaining olive oil, salt and pepper then rub this mixture all over the fish.
Place in the oven for 10 minutes for 250g tails or smaller, or 15 minutes if the tails are a little larger. Remove and cover with tinfoil. Leave to rest for 5 minutes then serve with mushy peas (recipe follows) and roasted potato wedges.
For the mushy peas
Heat the olive oil in a saucepan over a medium heat and fry the onion for 5 minutes, stirring frequently. Tie the sage and celery tops together with a piece of string (for easy removal) and add to the onions along with the peas. Stir to combine, cover and cook for 10 minutes, stirring occasionally.
Uncover, stir in the cream and heat through. Take off the heat and gently mash the peas to a coarse mash. Season with salt and pepper to taste.
