Ingredients
- 4 boneless monkfish medallions, about 140g/5oz each
- 1 stalk lemon grass , bashed and finely chopped
- 4 lime leaves , chopped
- 1 tsp lemon thyme leaves
- 5 tbsp extra-virgin olive oil , plus extra for frying
- handful wild rocket leaves, to serve
Description
Raymond Blanc's Monkfish Is Superbly Lemony, And Finished Off With Almonds And Coriander
BBC Good Food
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