Monkfish with Chorizo, Fennel & Chickpeas

Recipe for: MONKFISH with CHORIZO, FENNEL & CHICKPEAS

Ingredients:

·        250g – 500g monkfish tail, filleted from bone and cut into 8 – 12 pieces

·        50g plain flour, seasoned with salt & pepper

·        75g butter

·        Small head fennel, core removed, very thinly sliced

·        50g – 100g chorizo, cut into very thin slices, or very small dice

·        1 tin chickpeas, drained & rinsed

·        Dash of olive oil

Method:

1.      Roll the monkfish pieces in the seasoned flour to coat

2.      Melt the butter in a frying pan until it almost colours, then gently cook the monkfish pieces for three to five minutes (depending on size & thickness).  Ensure fish is cooked through, and nicely browned on outside.

3.      Remove fish from pan & keep warm in a dish for a few minutes

4.      Add olive oil to the butter in the pan, and sauté the fennel for a few minutes until softened

5.      Remove the fennel and keep warm in another dish

6.      Add the chorizo and cook for a few moments until the fat begins to run

7.      Add the drained chickpeas and warm through

8.      Return the fennel to the pan, and mix everything together

9.      Plate up by spreading the mixture onto two plates

10.   Serve the monkfish fillets on top.

What else you need to know:

1.      This is a really tasty combination, which works really well.