Roast Monkfish with Grenoble Butter and Seasonal Greens

• 4x 200g portions of Monkfish
• Organic Spinach Leaves
• Olive oil, for cooking

• 250g cold butter, cubed
• 3 tablespoons of mixed herbs (parsley, fennel, chives and basil), chopped
• 2 Lemons (1 for segments, 1 for juice)
• 2 tablespoons baby capers (Capers de Pariel)
• A handful of croutons

Pat the monkfish portions dry with a paper towel and season with salt and pepper. Heat a wide, heavy frying pan over medium-high heat. Once hot, add olive oil and gently place the fish in the pan. Sear for 1 minute to develop a nice colour, then turn the fish over, reduce the heat, and cook for 2-3 minutes until done. Keep the fish covered to retain heat.

Sauté the spinach leaves in a separate pan until wilted. Set aside.

For the sauce, place a saucepan over medium heat and melt the cubed butter. Once melted, add the chopped herbs, lemon juice, lemon segments, and capers. Let the sauce bubble gently. Add the croutons just before removing them from the heat.

To plate, use warm plates (this is essential). Place a spoonful of sautéed spinach on each plate, add the fish, and spoon the sauce over the top. Garnish with chopped herbs.

Note from the Chef:
Purchase the freshest monkfish you can find, or any other white fish like John Dory, Halibut, Hake, or Cod, are all great options. Serve with cooked seasonal greens such as kale, chard, or spinach, which all complement the dish beautifully.

Dervilla O’Flynn
Executive Head Chef
Ballymaloe House Hotel