Ingredients
900 g monkfish or any firm, white fish in 10 cm fillets
1 tsp SIDS CRAZY LEMON
flour for dusting
4 tbsp rice bran oil
3 rashers rindless bacon, 2 cm dice
4 shallots, thinly sliced
75 ml dry white wine
1 cup sweetcorn kernels, blanched
1 cup peas
zest and juice of 1 lemon
100 ml cream
1 tbsp chopped chives
SIDS SALT & PEPPER to taste
Directions
Sprinkle SIDS CRAZY LEMON over the fish, leave for 2 minutes then dust lightly with flour. Add oil to a large frypan and when hot, panfry the fish until browned but just cooked through. Remove fish from the pan and keep warm. Pour the fat from the pan if necessary and add bacon and shallots. Fry gently for about 5 minutes until shallots are soft.
Add wine and let bubble for about 30 seconds then add corn, peas, zest and cream then bring to the boil for 3 minutes until liquid has reduced a little. Add lemon juice and SIDS SALT & PEPPER to taste. Serve over the fish then sprinkle everything with chives.
