Monkfish with lemon dressing

• boneless monkfish↗4

  medallions, about 140g/5oz each

• stalk lemongrass1

  bashed and finely chopped

• lime leaves4

  chopped

• lemon thyme↗ tsp

  leaves

• extra-virgin olive oil↗ tbsp

  plus extra for frying

• handful wild rocket↗

  leaves, to serve

• strips of zest from 2 lemons

  pith removed

• caster sugar↗25g g
• extra-virgin olive oil↗ tbsp
• lemon↗ tsp

  juice

• coriander tsp

  seeds, toasted, then ground

• black onion tsp

  seeds

• currants↗ tbsp
• whole blanched almonds↗ tbsp
• roughly chopped coriander tbsp

Step-by-step instructions

1. 1

   Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.

2. 2

   Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.

3. 3

   About 20 mins before you’re ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.