Monkfish with lemon dressing

Ingredients

• 4  monkfish medallions boneless
• 1 stalk lemongrass finely chopped
• 4  lime leaves chopped
• 1 tsp lemon thyme leaves 
• 5 tbsp olive oil for frying extra-virgin
• 1 handful rocket leaves wild
• 1 strips lemon zest 
• 25 g caster sugar 
• 6 tbsp olive oil extra-virgin
• 2 tsp juice of lemon 
• 0.5 tsp coriander seeds toasted
• 0.5 tsp onion seeds black
• 2 tbsp currants 
• 4 tbsp blanched almonds and whole
• 2 tbsp coriander roughly chopped

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
2. Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins.
3. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
4. About 20 mins before youre ready to eat, remove the monkfish from the marinade and lightly season.
5. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown.
6. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.