delicious!!!
the savoury and rich notes of the garlic and bacon veges are a perfect compliment to the tender and meaty fish baked in brown butter & lemon slices.
texture comes from the cabbage and brussel sprouts which are only lightly tossed on the heat like a stir fry, and the toastiness of the almonds is the final icing on the cake bringing it all together.
such a quick and easy dish to prepare, but max flavour!
serves 2
for the fish
2 fillets monkfish
fresh lemon slices
2 tablespoons butter
salt
baking paper
for the veges
1/2 red cabbage , finely sliced
15-20 brussel sprouts (depending on size), sliced
5 cloves garlic, crushed
3 tablespoons butter
250gm streaky bacon
garnish
slivered or sliced almonds
to cook
pre-heat oven to 180deg
for the fish
rip two sheets of baking paper off, large enough to easily wrap the monkfish fillets. season well with the salt. lay lemon slices, and butter over the monkfish. wrap the fish by bringing the two long sides up, then tucking each end underneath the fish.
lay the wrapped fish on a baking tray and place in the oven.
cooking time will depend on the size of the fish. mine took 20-25 mins – they were big fillets. you are aiming to cook the fish until its opaque.
while the fish is cooking, toast the almonds either on a frypan or put on another baking tray and place in oven for a couple minutes. toss and place back in oven until a light brown.
for the veges
heat frypan to high, add the bacon and cook until crispy. remove the bacon from frypan. reduce heat to medium and add the butter and garlic to the bacon juices. add the sliced cabbage and brussel sprouts to the pan and toss to coat in the melted butter and garlic mixture.
while frying, cut the bacon up into bite sized pieces. after 5 minutes of tossing the veges, add the bacon into the frypan and toss.
cook until desired texture – i like mine partially cooked so that its warm, but still crunchy.
to serve
place veges on dinner plate. remove the fish from their parcels and place on the top of the veges. tip the juices from the baking paper onto the fish. top with the toasted almonds and serve.
Yum!
