Baked monkfish with mustard and sea fennel

A tasty and easy-to-do dish, with a refined, gourmet ispiration.

Serves : 4

Ingredients 

• 800 g monkfish
• 1 lemon
• 4 spoons of sea fennel mustard
• fresh thyme to taste
• grain black mustard to taste
• Salt, to taste
• Extra Virgin Olive Oil

First of all you want to take off the monkfish central fishbone and then cut it in generous slices. Now brush the slices with both the sea fennel mustard and grain black mustard.   

Lay the slices on baking tray with greaseproof paper  (so not to stick the fish on the tray while baking) and drizzle it with extra virgin olive oil.

Meanwhile, wash a lemon and with the help of a lemon zester you will make some little rinds:  please be careful to only cut the yellow part of the lemon, because the white part may be a little sour.

Now sqeeze the lemon.

The only thing you need to do now is to drop some lemon juice on the monkfish slices, a little bit of fresh thyme and a hint of salt and bake them to 170° for around 12 minutes.

You can serve the monkfish bites with crispy stir-fry vegetables and you will be ready to eat one of your most tasty creations!