You’ll Need
For the Monkfish
2 monkfish tail fillets (180–220g each)
1 tbsp extra virgin olive oil
2 cloves garlic, finely grated
1 tsp fresh thyme leaves
Sea salt
Freshly cracked black pepper
For the Brown Butter Sauce
50g butter
1 tbsp capers, drained
Juice of ½ lemon
Zest of ½ lemon
1 tbsp fresh parsley, finely chopped
Freshly cracked black pepper
For the Potatoes
500g baby new potatoes
25g butter
1 tbsp olive oil
1 tbsp chopped chives
Sea salt
Freshly cracked black pepper
To Serve
120g samphire
Lemon wedges
Fresh parsley
Optional but Dangerous
King prawns
Crispy pancetta crumbs
Parmesan crisps
Truffle butte
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, sea salt and black pepper.
Air fry for 20–22 minutes, shaking every 5–6 minutes until golden and crisp.
Crush the cooked potatoes lightly with the butter and chopped chives, then keep warm.
Pat the monkfish dry thoroughly with kitchen paper.
Brush with the olive oil and season with the garlic, thyme, sea salt and freshly cracked black pepper.
Place the monkfish into the air fryer basket.
Air fry at 190°C for 10–12 minutes, turning once halfway through, until the fish is just cooked and still beautifully moist.
Meanwhile, melt the butter until it turns a rich golden brown and develops a nutty aroma.
Stir in the capers, lemon juice, lemon zest, parsley and a generous twist of black pepper.
Steam or blanch the samphire for 2–3 minutes, then drain well.
Spoon the crushed potatoes onto warm plates, add the samphire alongside and place the roasted monkfish on top.
Generously spoon over the warm brown butter sauce and serve immediately with fresh lemon wedges.