← All recipes

Spicy crusted monkfish with broad bean purée and sautéed potatoes

Spicy crusted monkfish with broad bean purée and sautéed potatoes comes together with Olive Oil, Garlic Crushed, Boiling Water, and Double Cream. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2 tbsp
• 1 clove
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Heat the olive oil in an ovenproof frying pan, then fry the monkfish for 2-3 minutes on both sides, or until golden-brown.

2. 2

   Transfer the pan to the oven and roast for a further five minutes, or until the fish is cooked through.

3. 3

   Remove from the oven and leave to rest for five minutes before thickly slicing.

4. 4

   For the broad bean purée, heat the oil in a frying pan and lightly fry the onion and garlic for 2-3 minutes, and then add the broad beans.

5. 5

   Season with salt and freshly ground black pepper, then pour in the boiling water.

6. 6

   Transfer the mixture to a food processor and blend until smooth, then return to the pan, stir in the cream and heat through.

7. 7

   For the sautéed potatoes, parboil the new potato slices in boiling water seasoned with the ground turmeric for five minutes, then drain well.

8. 8

   Melt the butter in a frying pan until frothing, then fry the potatoes for 5-6 minutes, or until tender and golden-brown.

9. 9

   To serve, pile the sautéed potatoes onto a serving plate and top with the sliced monkfish.

10. 10

    Drizzle the broad bean purée around the plate and garnish with the fresh dill.