poor mans lobster

Recipe video above. With sweet, meaty lobster-like flesh, monkfish is affectionately known as &quot;poor man&#039;s lobster&quot;. But there&#039;s certainly nothing &quot;poor&quot; about this dish!If you&#039;re new to cooking Monkfish, this is a good recipe to try because it&#039;s easy and really showcases how good monkfish is, and why it&#039;s a firm favourite with fine dining restaurants. Allow around 150 - 180g / 5 - 6oz monkfish per serving.

Poor Man's Lobster - Monkfish with Herb Browned Butter

monkfish fillets (, skinless and boneless (Note 1))

tbsp extra virgin olive oil

tsp salt

tsp black pepper (, finely ground)

unsalted butter

garlic (, smashed (Note 2))

thyme

tsp parsley (, finely chopped)

tsp chives (, finely chopped)

chervil (, finely chopped)

Cut fillets: Cut each monkfish into 3 or 4 even size pieces. (Note 1)

Season: Sprinkle both sides of fish with salt and pepper.

Rack for resting: Place a rack over a tray (optional, for resting fish, Note 5)

Heat oil: Heat oil in non stick pan over medium heat (medium high for weak stoves).

Sear first side, then turn: Place thick pieces of fish in the pan first. Leave for 1 minute then add the thinner pieces. (Note 4). Cook for a further 2 minutes, then turn fish.

Add butter &amp; baste: Add butter, then when it starts melting, add garlic and thyme. When the butter starts foaming, tilt the pan and start spooning the butter over the fish. Do this for 2 minutes or until the internal temperature is 55°C/131°F (Note 6), or the flesh flakes easily. Butter will begin to smell nutty - it&#039;s now brown butter!

Rest: Transfer fish onto the rack and rest for 3 minutes.

Add herbs: Add herbs into butter, then serve the Herb Brown Butter with monkfish.

Cooking monkfish (Note 2):

Slice monkfish into 2.5cm / 1&quot; pieces. Place on pea puree, then drizzle with Herb Brown Butter. Optional garnish with any combination of dill, parsley, chervil.

Optional plating up, fine dining style!

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