Monkfish (Barbon) Fillet on a Bed of Fennel

The delicate flavors of fennel and fish meat pair perfectly.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 50 g Butter, unsalted

  • 2 piece Caraway, fresh

  • 2 spoons Juice, lemon

  • 2 spoons Oil, olive

  • 8 pieces Fish, beard

  • pieces Salt, table

  • pieces Spices, pepper, black

Steps

  1. Rinse the fish fillets under running water and dry them well with paper towels. Lightly season them with pepper and salt. Clean the fennel, rinse it, and slice it into 0.5 cm thick pieces.

  2. Melt butter in a pan. Add the sliced fennel and quickly sauté it, stirring occasionally. When it softens slightly but still has a bit of crunch, remove the pan from the heat and season the fennel with a little lemon juice, pepper, and salt.

  3. In another pan, heat olive oil and fry the seasoned fish fillets on both sides. Cook them longer on the skin side to make it nice and crispy.

  4. Place a little fennel on the plates first, then lay the fried fish fillets on top. Serve the prepared dish with your chosen side.

Nutrition Information (Per 100g)

  • Calories: 141.04 kcal
  • Fat: 8.32 g
    • Saturated Fat: 3.52 g
  • Carbohydrates: 1.81 g
    • Sugars: 0 g
  • Protein: 12.47 g
  • Fiber: 0.75 g

Advice

Instead of monkfish fillet, you can use fillets of sea bass, salmon, turbot, sea bream, or trout.