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Monkfish wrapped in chard with white beans and lemon sauce

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Ingredients

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Fennel and lemon dressing

  • 1/2 fennel bulb, finely chopped
  • 2 tbsp of fennel fronds, finely chopped
  • 1/2 lemon, peeled, pips removed and finely chopped (reserve the juice)
  • 1/2 shallot, finely chopped
  • extra virgin olive oil
  • salt
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Method

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1
Season the monkfish with salt, pepper and a drizzle of olive oil. Wrap each piece tightly in the chard leaves, securing everything in place with toothpicks. If you can only find smaller chard leaves, use several of them to completely cover the fish
2
Combine all the ingredients for the fennel and lemon dressing in a bowl. Season to taste with oil, lemon juice and salt
  • 1/2 fennel bulb, finely chopped
  • 2 tbsp of fennel fronds, finely chopped
  • 1/2 lemon, peeled, pips removed and finely chopped (reserve the juice)
  • 1/2 shallot, finely chopped
  • extra virgin olive oil
  • salt
3
Place the beans in a pan and dress with olive oil, lemon juice, zest and salt to taste. Place over a low heat to warm through
  • 200g of white beans, cooked
  • 1 lemon, zested and juiced
4
Heat a griddle pan over a high heat. Cook the monkfish for 3 minutes on each side until cooked through. Set aside to rest for 2 minutes
5
To serve, cut each piece of monkfish in half and arrange on a plate. Spoon over the warm beans and the lemon sauce, then drizzle with olive oil
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