I love this dish. The firm monkfish works so well with the tangy tomato topping. If you can’t find monkfish tail, use catfish or any other firm, white fish filets instead.
Serves 4
INGREDIENTS
FOR THE FISH
12oz monkfish tail, trimmed
2 handfuls green beans, trimmed
4 teaspoons Taste #5 Umami Bomb
Kosher salt & freshly ground black pepper
squeeze of lemon juice
handful of thyme (lemon thyme would be ideal)
drizzle of olive oil
FOR THE TOPPING
4 tablespoons extra virgin olive oil
squeeze lemon juice
dash Worcestershire sauce
splash of balsamic vinegar
handful of mixed herbs – I like to used chives, basil and flat-leaf parsley here
1oz arugula
2 garlic cloves, finely chopped
10oz cherry tomatoes, quartered
Kosher salt & freshly ground black pepper
Method
- Preheat the oven to 350˚F.
- Cut the monkfish into 4 medallions each about ¾ inch thick.
- Place the beans in an ovenproof dish, sit the monkfish on top of the beans and spread each medallion with a teaspoon of Umami bomb. Season with salt and pepper and add a squeeze of lemon juice and a few sprigs of thyme.
- Drizzle with olive oil and bake for 15 minutes or until the fish has cooked through and the beans still have a bit of a bite.
- Meanwhile, while the fish is in the oven, you can prepare the topping. Firstly make the dressing by whisking together the olive oil, lemon juice, Worcestershire sauce and balsamic vinegar. Finely chop all the herbs, except the arugula, and add these to the dressing together with the garlic and tomatoes. Season with salt and pepper.
- To serve, place some beans on a plate and top with a monkfish medallion.
- Add the arugula to the tomato dressing and spoon over the fish and beans.
