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Ingredients
Method
- 4 x 150g monkfish medallions
- 1 lemongrass stalk, bashed and finely chopped
- 4 chopped kaffir lime leaves
- 1 tsp lemon thyme leaves
- 5 tbsp olive oil
- Rocket leaves and vinaigrette, to serve
- Add the monkfish medallions to a bowl with the lemongrass, lemon thyme, lime leaves and olive oil. Season and leave to chill, covered, for 6 hours.
- When ready, remove the monkfish from the marinade, heat some olive oil in a frying pan and fry the fish for 4 mins on each side or until golden. Remove from the pan and leave to rest for 5 mins, then serve with a heap of rocket with a lemony vinaigrette.
10 mins
4 serving
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