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Lime and chilli monkfish tail with pea guacamole

Lime and chilli monkfish tail with pea guacamole is a home-style recipe made with Garlic Finely Chopped, Olive Oil, Watercress To Garnish, Extra Virgin Olive Oil, and Sugar.

Ingrédients

• 2.0 clove Garlic Finely Chopped
• 2.0 tbsp Olive Oil
• 1.0 bunch Watercress To Garnish
• 1.0 clove Garlic Finely Chopped

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Méthode (aperçu)

1. 1

   Place the chillies, garlic, lime zest and juice, coriander and olive oil into a bowl with a little salt and freshly ground black pepper. Add the monkfish tails and toss to coat then place in the fridge for at least 1-2 hours. Remove the fish from the fridge and return to room temperature before cooking.

2. 2

   Preheat the oven to 200C/400F/Gas 6. Heat an ovenproof frying pan until hot, add the monkfish tails, sear on each side then transfer to the oven and roast for 4-6 minutes until just cooked through. Remove the pan from the oven and let the fish rest for five minutes, turning the fish over once.