Walnut-crusted monkfish in lemon wine sauce

Preheat oven to 220°C

Line a baking sheet with aluminum foil and coat with non-stick cooking spray. 

Pat 2 monkfish fillets dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart. 

For the crust, in a medium bowl, combine 40g panko, 25g chopped walnuts and 20g Parmesan. Mix in 2 tbsp melted butter, 1/3 tbsp horseradish, 1 tsp Dijon mustard, 1 tsp chopped parsley, 1 tsp dill and some lemon zest to form a crumbly mixture. Divide panko mixture evenly atop fish and press gently to adhere. 

Drizzle 1 tbsp olive oil on top of fish. 

Bake until cooked through, 12-15 minutes. 

For the sauce, in a medium saucepan, heat 1 tsp olive oil over medium heat. Add 1 tbsp chopped shallots and stir for 2 minutes, until slightly softened. Turn heat to high and add 100ml white wine and 1tbsp lemon juice. Boil until liquid is reduced, about 6-8 minutes. 

Reduce heat to low and stir in 1 tbsp butter until melted. 

Remove from heat and add 1 tbsp fresh dill. Season with salt and pepper to taste. 

Serve over crusted monkfish.

(Here the original recipe from Bite Me More)

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