World Cuisine

  • 875 g (1¾ lb) monkfish tail
  • plain flour, seasoned with salt and pepper, for coating
  • 2 tablespoons olive oil
  • finely grated rind and juice of 1 lemon
  • finely grated rind and juice of 1 orange
  • 150 ml (¼ pint) dry white wine
  • 2 tablespoons chopped flat leaf parsley
  • salt and pepper
  • pared orange rind
  • parsley sprigs
  • orange and lemon wedges

Trim any membrane and dark meat from the monkfish. Remove the central bone by slitting the fish down the centre until you reach the bone. Turn the fish over and do the same on the other side. Ease out the bone, gently scraping the flesh away with the tip of a knife. Cut the fish into large chunks, then toss in seasoned flour to coat all over, shaking off the excess.

Heat the oil in a nonstick frying pan over a medium-high heat. Add the fish and cook until golden all over. Remove to a plate.

Add the grated citrus rind and juice to the pan with the wine and boil rapidly. Reduce the heat, return the fish to the pan and simmer gently for 3–4 minutes, or until the fish is cooked through. Stir in the parsley and salt and pepper to taste.

Lift the fish out on to a warmed serving dish. Boil the sauce to reduce it a little more, then pour over the fish. Serve immediately, garnished with orange rind, parsley sprigs and orange and lemon wedges.

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