Pan-Roasted Monkfish Tail with Saffron Fennel & Parsley Crumb

Ingredients

• 12 monkfish tails (approx 600g total), trimmed and sliced into 4 portions
• 21 large fennel bulb, finely sliced
• 3Generous pinch of saffron threads, steeped in 4 tbsp warm water
• 42 shallots, finely sliced
• 5150ml dry white wine
• 6150ml fish stock or vegetable stock
• 72 tbsp olive oil
• 81 tbsp unsalted butter
• 9Salt and white pepper
• 10For parsley crumb: 60g panko breadcrumbs
• 113 tbsp fresh flat-leaf parsley, finely chopped
• 122 tbsp olive oil
• 131 garlic clove, grated
• 14Zest of 1 lemon
• 15Pinch of salt

Instructions

1. 1Prepare the parsley crumb: Mix panko breadcrumbs with chopped parsley, olive oil, grated garlic, lemon zest, and a pinch of salt. Toast in a dry frying pan over medium heat for 3–4 minutes until golden and crisp. Set aside.
2. 2Braise the saffron fennel: Heat olive oil in a wide pan. Add shallots and fennel and sauté for 5 minutes until softened. Add the saffron water, white wine, and stock. Simmer on low for 15–18 minutes until fennel is tender and liquid reduced. Season well.
3. 3Pat the monkfish portions dry and season with salt and white pepper. Heat olive oil in an ovenproof frying pan over high heat until shimmering.
4. 4Sear the monkfish for 2–3 minutes per side until golden. Add butter to the pan, baste the fish, then transfer to oven at 200°C for 5–6 minutes until cooked through.
5. 5Serve the monkfish over the saffron fennel, generously topped with the parsley crumb. Finish with a squeeze of lemon.