Recipe from The Weekend Cook by Angela Hartnett (Bloomsbury Absolute) is out now.
Photography by Jonathan Lovekin.
- 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.
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