Amanda Laird: Monkfish with broccolini and buerre noisette

Monkfish with broccolini and buerre noisette. Photo / Babiche Martens

Serves 4

2 heads of broccolini or one of broccoli, sliced
1 Tbs olive oil, plus extra
Salt and freshly ground black pepper
Juice of one lemon
4 fillets of monkfish
50g butter


1 Heat two large pans. Start with the broccolini by pouring 1 Tbs olive oil into one pan, add the broccolini, seasoning and lemon then cook for 5 minutes, turning frequently until just tender.

2 Meanwhile, add oil to the second pan and when hot, add the fish cooking for approximately 3 minutes per side depending on thickness.

3 Plate the broccolini and fish while preparing the buerre noisette. In a saucepan, cook the butter until it begins to froth then turns a nutty brown. Immediately remove from the heat and spoon over the fish.