Monkfish wrapped in chard with white beans and lemon sauce

Name: Monkfish wrapped in chard with white beans and lemon sauce
Total time: 25 min
Ingredients: 2 monkfish fillets, weighing approx. 160g each; 2 Swiss chard leaves, large enough to wrap around each piece of monkfish, or a handful of smaller chard leaves; 200g of white beans, cooked; 1 lemon, zested and juiced; salt; freshly ground black pepper; extra virgin olive oil; 1/2 fennel bulb, finely chopped; 2 tbsp of fennel fronds, finely chopped; 1/2 lemon, peeled, pips removed and finely chopped (reserve the juice); 1/2 shallot, finely chopped; extra virgin olive oil; salt

by Skye Gyngell

Item 1 of 1

Main
easy
2
25 minutes

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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

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Ingredients

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Imperial

2 monkfish fillets, weighing approx. 160g each
2 Swiss chard leaves, large enough to wrap around each piece of monkfish, or a handful of smaller chard leaves
200g of white beans, cooked
1 lemon, zested and juiced
salt
freshly ground black pepper
extra virgin olive oil

Fennel and lemon dressing

1/2 fennel bulb, finely chopped
2 tbsp of fennel fronds, finely chopped
1/2 lemon, peeled, pips removed and finely chopped (reserve the juice)
1/2 shallot, finely chopped
extra virgin olive oil
salt

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Method

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

2 monkfish fillets, weighing approx. 160g each
salt
freshly ground black pepper
extra virgin olive oil
2 Swiss chard leaves, large enough to wrap around each piece of monkfish, or a handful of smaller chard leaves

Combine all the ingredients for the fennel and lemon dressing in a bowl. Season to taste with oil, lemon juice and salt

1/2 fennel bulb, finely chopped
2 tbsp of fennel fronds, finely chopped
1/2 lemon, peeled, pips removed and finely chopped (reserve the juice)
1/2 shallot, finely chopped
extra virgin olive oil
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

First published in 2019

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Skye Gyngell

One of hospitality's best-loved personalities, an acclaimed restaurateur and a pioneering chef, Skye Gyngell was a true champion of the hospitality industry. In the serene surroundings of her London restaurant Spring, Skye Gyngell followed an ethos of simple sustainability, working closely with biodynamic farms like Fern Verrow to bring the UK’s best produce to London. With an emphasis on simple, zero-waste cookery, her dishes allowed the ingredients to speak for themselves.

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