Monkfish with Lime and Sage
Are you looking for an idea for a festive fish meal, all without spending hours in the kitchen? This Monkfish with Lime and Sage recipe is simply delicious and out of the ordinary. I accompanied this fish with a cauliflower mash and grilled kale. What to impress your guests!
A dinner recipe without spending hours in the kitchen!
How can you enjoy he evening when you receive guests and you don’t want to spend the whole evening in the kitchen? It’s all a matter of recipe and timing! The more you prepare in advance, the more you can enjoy your guests. To do this, choose recipes where you can prepare as many steps as possible in advance.
In this recipe for example, you can prepare your fish ahead of time and put it in the oven a few minutes before serving. Cauliflower puree can also be prepared in advance and reheated in the microwave or for a few minutes in a saucepan over low heat. The kale can also be prepared in advance, by only pre-cooking it and then iron it for 2 minutes in a pan.
In the end, you will only have the presentation of the plate left!
Recipe for Monkfish with Lime and Sage
For two servings you need the following ingredients.
Ingredients
- 2 monkfish fillets
- 1 lime, untreated
- 4 sage leaves
- Salt
- Pepper
- Extra virgin olive oil
Preparation
Preheat your oven to 175 °C. Place the monkfish fillets in a glass dish. Add a drizzle of olive oil and pepper.
Dip the sage leaves in olive oil so that they do not dry out too much during cooking and place them on the monkfish fillets. Add lime zest all over.
Bake the monkfish in the oven for 20 minutes. To serve, place the monkfish fillets on a plate. Add fresh lime zest, a squeeze of lime and a little fleur de sel.
I accompanied this fish with a cauliflower mash and grilled kale. You will find the recipe below !
Mashed Cauliflower and Grilled Kale Recipe
For two to three servings you need the following ingredients.
Ingredients
For the cauliflower puree
- 500 g frozen cauliflower, or a whole cauliflower
- 1 lemon
- 30g butter
- 75 ml of water
- Salt
- Pepper
- Extra virgin olive oil (optional)
Preparation
Put the cauliflower in a saucepan and add the water. Cook over medium heat for 20 minutes until the cauliflower is tender.
Mix the cauliflower with the water if not evaporated. Then add the butter, the juice of half a lemon, salt and pepper. Check the seasoning. Personally, I love to add a drizzle of extra virgin olive oil but it’s optional.
For the Grilled Kale
- ½ bunch of kale
- Salt
- Pepper
- Extra virgin olive oil
- Roasted hazelnuts, cranberries (optional)
Preparation
Wash the kale and pat it dry. Cut it into small pieces.
Heat a little oil in a pan. Add the kale and cook it over medium heat for 5-10 minutes. Add salt and pepper. Remove the kale just as it begins to get crisp. Add a last drizzle of olive oil if necessary.
You can spice up kale with toasted hazelnuts, cranberries, and even grated parmesan.
If you liked this recipe, then you will surely like these other recipes too!
Do not hesitate to leave me a comment if you have questions!
Monkfish with Lime and Sage
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Equipment
- Glass mold, 25 x 21 cm
- Saucepan
- Pan
Ingredients
Monkfish with Lime and Sage
- 2 monkfish fillets
- 1 lime untreated
- 4 sage leaves
- Salt
- Pepper
- Extra virgin olive oil
For the cauliflower puree
- 500 g frozen cauliflower or a whole cauliflower
- 1 lemon
- 30 g butter
- 75 ml of water
- Salt
- Pepper
- Extra virgin olive oil optional
For the Grilled Kale
- ½ bunch of kale
- Salt
- Pepper
- Extra virgin olive oil
- Roasted hazelnuts cranberries (optional)
Instructions
Monkfish with Lime and Sage
- Preheat your oven to 175 °C. Place the monkfish fillets in a glass dish. Add a drizzle of olive oil and pepper.
- Dip the sage leaves in olive oil so that they do not dry out too much during cooking and place them on the monkfish fillets. Add lime zest all over.
- Bake the monkfish in the oven for 20 minutes. To serve, place the monkfish fillets on a plate. Add fresh lime zest, a squeeze of lime and a little fleur de sel.
For the cauliflower puree
- Put the cauliflower in a saucepan and add the water. Cook over medium heat for 20 minutes until the cauliflower is tender.
- Mix the cauliflower with the water if not evaporated. Then add the butter, the juice of half a lemon, salt and pepper. Check the seasoning. Personally, I love to add a drizzle of extra virgin olive oil but it’s optional.
For the Grilled Kale
- Wash the kale and pat it dry. Cut it into small pieces.
- Heat a little oil in a pan. Add the kale and cook it over medium heat for 5-10 minutes. Add salt and pepper. Remove the kale just as it begins to get crisp. Add a last drizzle of olive oil if necessary.
