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Sautéed monkfish in brown butter with courgettes

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A beautifully balanced salad accompanies pan-fried monkfish tail for a special dinner that is sure to impress.

Ingredients

For the monkfish

  • 1 green courgette, cut into irregular sizes around 2cm/1in
  • 1 yellow courgette, cut into irregular sizes around 2cm/1in
  • 2 tbsp olive oil
  • 1 medium-sized monkfish tail, skin removed
  • 30g/1oz unsalted butter
  • 3 garlic cloves, smashed
  • 1 lime, juice only
  • 2 tbsp chopped fresh chives
  • 1 tsp chopped fresh tarragon

For the salad