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Pan-fried spiced monkfish with sweet potato and coriander sauce

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Pan-fried spiced monkfish with sweet potato and coriander sauce

30 minutes

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Pan-fried spiced monkfish with sweet potato and coriander sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

4-6 small organic sweet potatoes, scrubbed and halved lengthways
Olive oil
sea salt
700 g skinned monkfish
Garam masala
Unsalted butter

For the coriander sauce, mix together:

1/2 cup thick Greek yoghurt
1/4 cup thick mayonnaise
3-4 tablespoons chopped coriander
Squeeze of lime juice
Coriander leaves for garnishing

Method

First bake the sweet potatoes: coat them very lightly with oil and season with sea salt. Place cut side down on a baking sheet. Bake at 230°C for 30 minutes or until tender.
Remove the thick bone from the fish. If the fillets are thick, butterfly them.
When the sweet potatoes are done, coat the fish with garam masala, salt and oil.
Shallow-fry the fish in a mix of hot butter and oil until lightly browned and just cooked through.
Serve immediately with the sweet potatoes and the coriander sauce on the side. Garnish with coriander leaves.

TASTE’s take:
Any fresh white fish can be made in this way.