Roast Monkfish with Lime and Dill Mustard
Preheat the oven to 200C. Pour the olive oil over an ovenproof dish and then lay the washed and de-boned fish on top. Dollop the mustard on top of the fish and then smooth over with the back of your spoon so the fish is evenly coated all over. Bake the fish for about 20-25 minutes
That's it. Really easy. I serve this with roast potatoes and a salad of kale and spinach lightly tossed with some vinaigrette made with the mustard. If you don't have time to make roast potatoes, mashed or steamed new potatoes work just as well.
Instead of roasting, you could also bake individual portions of the fish in some greaseproof paper. Prepare the fish as above, place the piece onto the greaseproof paper and add a wedge of lime before wrapping the parcel and baking.
- 1 large fillet of monkfish (or any white fish such as haddock, cod or skate)
- 2 tbsp olive oil
- 2-3 tsp Maille Dill and Lime Mustard