For those seeking a festive centrepiece that is both elegant and stress-free, Georgina Hayden's pan-fried monkfish with herby champagne butter offers a perfect solution. Ready in next to no time, this dish brings glitz and glamour to the Christmas table without the fuss of a large roast.
To prepare, pat four monkfish fillets dry and coat them in seasoned flour made with plain flour, ground white pepper, sea salt, and black pepper. Fry crisp capers in olive oil, then mix with chopped flat-leaf parsley and chives. For the sauce, melt butter and cook finely chopped shallots until soft, then add champagne or prosecco and reduce by half. Stir in fish stock and double cream, boiling until thickened.
Fry the monkfish fillets in olive oil for three to four minutes per side until golden and cooked through. Serve on a platter with the sauce, topped with crisp capers, herbs, and lemon zest. Pair with gratin boulangere, caramelised carrots, and shredded sprouts for a complete festive meal.
