Monkfish with Lemongrass and Lemon Dressing

Ingredients:

• 2 monkfish fillets, about 140g each
• 2 stalks lemongrass, finely chopped
• 4 lime leaves, torn into pieces
• A few sprigs of lemon thyme
• 2 tbsp olive oil
• Rocket leaves, to serve

For the Lemon Dressing:

• Zest of 1 lemon, cut into strips
• 1 tbsp sugar
• 140ml water
• 1 lemon, juiced
• 1 tbsp capers, drained
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

Step 1: Marinate the Monkfish

1. Place the monkfish fillets in a bowl. Add the finely chopped lemongrass, torn lime leaves, lemon thyme, and olive oil. Mix well to coat the fish.
2. Cover the bowl and refrigerate for 6 hours to marinate.

Step 2: Prepare the Lemon Dressing

1. Chop the strips of lemon zest into small dice and place them in a pan of boiling water. Bring back to the boil, then drain.
2. In a small saucepan, combine the blanched lemon zest with the sugar and 140ml of water. Cook for about 5 minutes until the zest is softened.
3. Drain the lemon zest and mix it with the lemon juice, capers, chopped parsley, and 2 tablespoons of water. Taste and season with salt and pepper if desired.

Step 3: Cook the Monkfish

1. About 20 minutes before serving, remove the monkfish from the marinade and lightly season with salt and pepper.
2. Heat some olive oil in a large non-stick frying pan over medium heat. Fry the monkfish medallions for 4 minutes on each side until golden brown.
3. Remove the monkfish from the pan and let it rest in a warm place for 4 minutes.

To Serve:

1. Gently warm the lemon dressing in a saucepan, adding more water if needed to achieve the desired consistency.
2. Spoon the warm dressing over the monkfish fillets and around the plate.
3. Scatter rocket leaves on top for a fresh, peppery garnish.

Enjoy your beautifully marinated monkfish with a zesty lemon dressing, perfect for a gourmet meal at home!