Monkfish wrapped in lardo with rosemary burnt butter and crisp Parmesan artichokes
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
This elegant fish supper is elevated with a rich, nutty burnt butter infused with fresh herbs and served alongside roasted, crispy artichokes. Light yet full of flavour, it’s the perfect dish for a special Good Friday dinner.
Ingredients
For the garnish
- 160g/6oz artichokes, drained
- 1–2 tbsp olive oil
- 30g/1oz Parmesan, grated
- 30g/1oz breadcrumbs
- salt and freshly ground black pepper
For the monkfish
For the rosemary burnt butter
Method
To make the garnish, preheat the oven to 200C/180C Fan/Gas 6.
Pat the artichokes dry, toss them in the oil on a baking tray and then toss them in the Parmesan and breadcrumbs.
Roast for around 25 minutes.
Remove the tray from the oven and sprinkle over more oil, cheese and breadcrumbs. Squash lightly, continue to roast for another 15–20 minutes, or until golden and crisp. Season with salt and pepper. Leave the oven on.
To make the monkfish, wrap the monkfish tightly in the lardo, making sure the seam is all in one line underneath the fillet.
Heat the oil in a frying pan and fry the fish, seam-side down.
Transfer to a baking tray and roast for 8–10 minutes, or until cooked through.
To make the rosemary burnt butter, heat the butter and rosemary in another frying pan until the butter is nut brown, this will take 2–3 minutes.
Add the capers and lemon juice.
Remove the fish from the oven and pour the rosemary butter over the top. Baste and leave to rest for 5 minutes.
To serve, slice the monkfish and serve with the artichokes and caper butter.
