Roasted Monkfish with Lardons and Candied Lemons

Ingredients :

  • 200 g (7 oz) smoked lardons
  • 2 onions
  • 4 candied lemons
  • 30 ml (2 tbsp.) olive oil
  • Segments and juice of 1 grapefruit
  • 1 shallot
  • 500 g (1 lb) monkfish fillet
  • 15 ml (1 tbsp.) cumin seeds
  • 4 sprigs of fresh cilantro
  • Salt and pepper
  • A few snow peas

Instructions :

  • Peel and thinly slice the onions.
  • Quarter the candied lemons.
  • In a skillet, heat 15 ml (1 tbsp.) of olive oil. Sauté the lardons and onions until golden brown. Set aside.
  • Peel the grapefruit and slice it in segments. Transfer them to a salad bowl. Squeeze the juice from the rest of the grapefruit. Pour that juice in a different salad bowl and add the olive oil and minced shallot. Season with salt and pepper.
  • In the skillet, add the slices of monkfish. Cook 1 minute on each side. Pour the grapefruit juice. Add the cumin seeds, lardons and onions. Season with pepper and a little salt. Sprinkle with fresh cilantro. Serve immediately.
  • Suggested accompaniment: a few snow peas.