Pan-fried monkfish with parsley butter

Ingredients

• 12 ounces / 340 grams fillets of monkfish (if the fish is still on the bone add an extra 100 grams (3 1/2 ounces))
• 1 to 2 tablespoons sunflower oil
• 1 ounce 30 grams unsalted butter
• 1 small bunch parsley
• 2 tablespoons chopped chives (for garnish)
• Salt and black pepper to taste

Instructions

1. 1

   To remove the central bone from the monkfish, use a sharp knife and cut alongside the bone, keeping the knife as close to the bone as possible. This will remove the first fillet. Repeat on the other side of the bone to remove the second fillet.

2. 2

   Cut each fillet into half to separate the thicker pieces from the thinner tail-end pieces.

3. 3

   Sprinkle the fish with salt and black pepper to taste.

4. 4

   Heat the sunflower oil in a pan then add the thicker pieces of fish. The oil should sizzle slightly when the fish is added. Fry for one minute and then add the thinner pieces. Fry for 2 to 3 minutes longer until the underside is starting to brown.

5. 5

   Use a pair of tongs to help you turn the monkfish then add the butter and allow it to melt.

6. 6

   Continue to cook for a further 2 to 3 minutes until the fish is cooked. While the fish is cooking, tilt the pan slightly and use a spoon to baste the fish with the butter. Remove the thinner pieces of fish as soon as they have cooked through and continue to baste the thicker pieces until they are completely cooked.

7. 7

   Remove all the fish from the butter and leave it to rest for 5 minutes before serving. While the fish is resting, stir the chopped parsley into the butter in the pan and heat through.

8. 8

   Serve the monkfish hot drizzled with parsley butter and garnished with chives. This dish can be served with your choice of potatoes and fresh vegetables.