I’m very lucky to work just a few doors away form the excellent Rockfish Grill in Clifton, Bristol. I swung by yesterday to see what looked good on the fish counter and picked out a lush looking monkfish tail.
Here’s why I love Rockfish so much.
First and foremost the fish is as fresh as it gets. Their slogan being ‘tomorrow’s fish are still in the sea’ – my monkfish being no exception. Second – if you want, they’ll all the fidlly prep of filetting, pinboning etc. But above all that – the guys that work behind the fish counter are the same guys that are in the restaurant kitchen at mealtimes and they are super keen to give you cooking advice, recipe suggestions, hints and tips on all manner of fishy dishes.
Yesterday though I got even more than I bargained for and walked out with a little pot from the kitchen cntaining anchovies, roasted galic cloves and a few sprigs of thyme – and full instructions on what to do with it all..
You need –
- monkfish tail – mine was turned into two filets.
- 5-6 anchovies roughly chopped
- 3-4 large garlic cloves pre-roasted in olive oil
- a sprig of thyme or rosemary
To cook is so quick and simple…
- get a good, heavy base saute pan that can be used in the oven and get it nice and hot
- add a splash of olive oil and some butter
- when this sizzles, gently lay the fish in the pan taking care not to splash hot oil
- sear the fish on all sides until starts to brown then sling in a pre-heated oven for ten mins
to make the sauce..
- in a small pan, add slug of good quality olive oil and the anchovies
- stir around and mash together using the back of a wooden spoon over a low heat
- one this has melted together, squeeze the pup of 2-3 roast garlic cloves into the pan and mix together well
- once the fish is cooked, squeeze in the juice of a lemon and add the thyme or rosemary leaves
- pour over the fish to serve