Serves 4
2 oranges
1/2 cup flat leaf parsley
3 tsp extra virgin olive oil
2 tsp sherry vinegar
salt and pepper
1 cup puy lentils
1 cup water
1 cup vegetable or chicken stock
1/2 a cauliflower
butter
4 fillets of monkfish (about 180g)
olive oil
1 Peel and dice the oranges. Chop the parsley and combine with the
orange, extra virgin olive oil, sherry vinegar and seasoning. Let sit for the flavours to develop.
2 Preheat oven to 200C. Boil the lentils in the water and stock until tender. Drain, season and stir through a small knob of butter. Keep warm while cooking the cauliflower and the fish.
3 Cut the cauliflower into small pieces. Boil in salted water until tender then drain and push through a sieve. Season and also stir through a small knob of butter.
4 Season the fillets and drizzle with olive oil. Roast for approximately 10 minutes, depending on the size. Let rest for a few minutes before serving on the cauliflower with the lentils and orange salad spooned over.
