It was really hard to get pretty picture of this seabeast in its finished state; it is almost as unattractive in living colour
I first tried monkfish last summer in Portland (unfortunately I was in a blogging slump, so never wrote up my fabulous evening at Fenouil). It played second fiddle to a killer lentil side, but was still tasty. As I wandered through the market the other day, I saw monkfish fillets on offer and just had to try them.
No recipe today, just another one of those "freeform" dinners. The monkfish was wrapped in serrano ham, seared and baked. i served it with a blood orange zest beurre blanc. Red lentils with sauteed fennel was one of the sides and a salad of blood orange, roasted beets and julienned fennel was the other, adding to the colourful plate.
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