Monkfish with broccolini and buerre noisette
Photo by Babiche Martens
- Heat two large pans. Start with the broccolini by pouring 1 Tbsp olive oil into one pan, add the broccolini, seasoning and lemon then cook for 5 minutes, turning frequently until just tender.
- Meanwhile, add oil to the second pan and when hot, add the fish cooking for approximately 3 minutes per side depending on thickness.
- Plate the broccolini and fish while preparing the buerre noisette. In a saucepan, cook the butter until it begins to froth then turns a nutty brown. Immediately remove from the heat and spoon over the fish.