Recipe from The Weekend Cook by Angela Hartnett (Bloomsbury Absolute) is out now.
Photography by Jonathan Lovekin.
Ingredients - Serves: 4
4 tablespoons harissa paste
2 tablespoons olive oil,
(plus extra for griddling the fish)
juice and finely grated zest of 2 limes
4 filleted monkfish tails
(about 200g each, prepared weight)
a handful of coriander, chopped
Mix together the harissa paste, olive oil, lime zest and three-quarters of the lime juice in a bowl to create a marinade. Using a pastry brush, brush the fish tails all over with the marinade and leave to marinate for 30 minutes.
When you’re ready to cook, heat a griddle pan until hot. Add a touch of oil, then immediately add the monkfish tails and griddle for 3 minutes on either side.
Remove the monkfish tails from the pan, then sprinkle over the remaining lime juice and the coriander. Serve immediately with any extra marinade to drizzle over.