POTL x ARC: Monkfish, preserved lemon and caper dressing

Our Saturday Prawn On The Lawn guests have been a huge hit so we have asked them to put together a few recipes for us. Each one designed so you can get delicious seafood from POTL at their Saturday spot with us and then combine with some of our speciality ingredients for the ultimate meal.

First up:

Monkfish, preserved lemon and caper dressing

Ingredients (serves 4):

4 baby monkfish tales (1 per person)

1 banana shallot finely diced

1 garlic clove finely diced

1/2 preserved lemon skin, finely diced

2 salted anchovy fillets, roughly chopped

1 tbsp capers, roughly chopped

2 large sprigs tarragon, stalks removed, roughly chopped

6 sprigs of thyme

Extra virgin olive oil

3 tbsp Agridulce vinegar (white wine vinegar)

Salt and Pepper

Preheat your oven to 180 degrees. Bring a pan large enough to fit the monkfish tails up to a medium to high heat. Drizzle the tails with olive oil and season. Lay sprig of thyme length ways over the monkfish, and place in the pan, thyme side down. Cook for 2-3 minutes or until golden, then flip and cook for a further 2 mins. Transfer the fish to a roasting tray, lined with greaseproof parchment and roast for 6-7 minutes.

Whilst the fish is in the oven combine the shallot, garlic, preserved lemon, capers and tarragon in a mixing bowl. Add the agridulce vinegar, a teaspoon of the preserved lemon liquor and add enough olive oil to loosen into a dressing.

Remove the monkfish from the oven and transfer to a plate, spoon over the dressing.