Monkfish wrapped in chard with white beans and lemon sauce

Skye Gyngell's monkfish recipe is simple yet incredibly effective. The fish is wrapped in chard leaves before being griddled, then served with lemony white beans and a zingy fennel dressing.

First published in 2019




Fennel and lemon dressing


Season the monkfish with salt, pepper and a drizzle of olive oil. Wrap each piece tightly in the chard leaves, securing everything in place with toothpicks. If you can only find smaller chard leaves, use several of them to completely cover the fish
Combine all the ingredients for the fennel and lemon dressing in a bowl. Season to taste with oil, lemon juice and salt
Place the beans in a pan and dress with olive oil, lemon juice, zest and salt to taste. Place over a low heat to warm through
  • 200g of white beans, cooked
  • 1 lemon, zested and juiced
Heat a griddle pan over a high heat. Cook the monkfish for 3 minutes on each side until cooked through. Set aside to rest for 2 minutes
To serve, cut each piece of monkfish in half and arrange on a plate. Spoon over the warm beans and the lemon sauce, then drizzle with olive oil

In the serene surroundings of her restaurant Spring, Skye Gyngell works closely with biodynamic farm Fern Verrow to bring the UK’s best produce to London. With an emphasis on simple, zero-waste cookery, her dishes allow the ingredients to speak for themselves.

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