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Monkfish Medallions and Brown Butter Meunière Sauce
Monkfish Medallions and Brown Butter Meunière Sauce

Monkfish Medallions and Brown Butter Meunière Sauce

with Capers, Bacon Smashed Potatoes, Asparagus and Peas

Emma Blanchet
Emma BlanchetPublished on March 25, 2025

Our Monkfish Medallions and Brown Butter Meunière Sauce is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
Calorie Smart
New
Allergens:
Fish
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

350 grams

Salad Potatoes

3 unit(s)

Garlic Clove**

1 unit(s)

Lemon

100 grams

Asparagus

15 grams

Capers**

200 grams

Monkfish Medallions

(Contains: Fish)

60 grams

British Smoked Bacon Lardons

120 grams

Peas

40 grams

Unsalted Butter

(Contains: Milk)

Not included in your delivery

1 tbsp

Plain Flour

¼ tsp

Sugar for the Sauce

½ tbsp

Water for the Sauce

Nutritional information

Energy (kJ)2112 kJ
Energy (kcal)505 kcal
Fat24.1 g
of which saturates13.3 g
Carbohydrate43.6 g
of which sugars9.4 g
Dietary Fibre10.4 g
Protein30.4 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Medium Bowl

Cooking Instructions and Tips

Get Started
1

Preheat your oven to 240°C/220°C fan/gas mark 9. 

Cut the salad potatoes into 3cm chunks (no need to peel).

Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.

Prep Time
2

Meanwhile, peel and grate the garlic (or use a garlic press). 

Zest and halve the lemon.

Trim the bottom 2cm from the asparagus and discard. Roughly chop the capers.

Pop the monkfish in a medium bowl and pat dry with kitchen paper, then add the flour (see pantry) and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish. 

Time to Smash
3

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with more oil, then sprinkle over the bacon and return to the top shelf of your oven until crispy and golden, 10-15 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. 

When hot, add the monkfish pieces to the pan. Cook the monkfish pieces for 3-4 mins each side, adjusting the heat as necessary. When cooked, remove the pan from the heat. IMPORTANT: The fish is cooked when opaque in the middle.

Roast the Veg
4

Meanwhile, pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender, 10-12 mins.

Once the fish is cooked, set aside and cover to keep warm. 

When asparagus have 5 mins remaining, add the peas and half the garlic to the tray. Toss through the asparagus and return to the oven to warm through.

Brown the Butter
5

Pop the (now empty) pan back on medium heat (no oil). 

Add the butter to the pan. Once melted, gently simmer the butter until it starts to foam.

Continue cooking until brown specks appear and it smells nutty and biscuit-like, 3-4 mins - you've made brown butter!

Lower the heat and add the capers and remaining garlic. Stir-fry, 1 min. Remove from the heat and add a pinch of lemon zest, sugar and water for the sauce (see pantry for both amounts). Stir vigorously. 

Add a squeeze of lemon juice and stir the monkfish back in.

Serve Up
6

When everything's ready, share the monkfish medallions between your serving plates. 

Serve the bacon smashed potatoes and garlicky veg alongside.

Spoon the brown butter sauce over the monkfish to finish. 

Enjoy!

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