Roast monkfish with Grenoble butter and seasonal greens from Ballymaloe – The Irish Times

Name: Roast monkfish with Grenoble butter and seasonal greens from Ballymaloe – The Irish Times
Ingredients: 4 x 200g portions of monkfish; Organic spinach leaves; Olive oil, for cooking; 250g cold butter, cubed; 3tbs of mixed herbs (parsley, fennel, chives and basil), chopped; 2 lemons (1 for segments, 1 for juice); 2tbs baby capers (Capers de Pariel); A handful of croutons

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Ingredients

4 x 200g portions of monkfish
Organic spinach leaves
Olive oil, for cooking
250g cold butter, cubed
3tbs of mixed herbs (parsley, fennel, chives and basil), chopped
2 lemons (1 for segments, 1 for juice)
2tbs baby capers (Capers de Pariel)
A handful of croutons

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Roast monkfish with Grenoble butter and seasonal greens from Ballymaloe – The Irish Times

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