Ingredients
4 monkfish fillets, 160 g each
4 Swiss chard leaves
400 g of white beans, cooked
1 lemon, zested & juiced
SIDS SALT & PEPPER to taste
½ tsp SIDS CRAZY LEMON
FENNEL & LEMON DRESSING:--
½ fennel bulb, finely chopped
2 tbsp of fennel fronds, finely chopped
½ lemon, peeled, finely chopped (reserve the juice)
½ shallot, finely chopped
SIDS LEMON THYME & MUSTARD OIL
Directions
Season the monkfish with SIDS 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 SIDS CRAZY LEMON and all the ingredients for the fennel and lemon dressing in a bowl. Season to taste with oil, lemon juice and SIDS SALT & PEPPER.
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.
Heat a frypan 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 SIDS LEMON THYME & MUSTARD OIL.
