Braised Monkfish with Scallions, Peas, Purple sprouting broccoli & back bacon

13/02/2012 0 Comment(s) General News,





1 portion of monkfish
50ml chicken stock
50g butter
3 large scallions
2 stalks sprouting broccoli
75g petit pois
2 slices of streaky bacon
1/2 tbsp. chopped flat leaf parsley
salt and pepper
New potatoes to serve
chopped fresh mint 25g butter





Prepare the Ingredients

Prepare the Ingredients



1. Defrost frozen petit pois.

Crisp the bacon in the oven and keep warm.

Melt half the butter in a casserole dish and add the onions.

4. Cook onions briefly until a little soft and then add the sprouting broccoli

turning them over in the butter.

Add the stock, season and simmer to reduce a little of the liquid.

Place the fish on top of the vegetables. Cover and cook for 4-5 minutes.

7. Uncover casserole and add the petit pois. Dot remaining butter on top and

scatter the parsley over the dish shaking to incorporate the butter into the


8. Serve with new potatoes, coated in butter and finely chopped fresh mint.