Aromatic Monkfish Medallions

Charmaine Lu -
  • 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