Monkfish With Orzo, Fennel and Orange

This was really delicious. I clearly got a bit confused as I cut the monkfish up into pieces when I was only serving me, when actually I only needed to do that if I was serving four! Nevermind! It was still delicious and I cooked the monkfish for less time.

Monkfish With Orzo, Fennel and Orange
(serves 4)

For the orzo
4 tbsp oil
3 spring onions, sliced
1 carrot, diced
1 fennel, diced
1/2 aubergine, diced
1 red pepper, diced
1 courgette, diced
2 tsp tomato paste
240g orzo
salt and pepper

For the monkfish
l for rubbing on the fish
mustard powder
sweet paprika
ground fennel
salt and fresh ground pepper
4 tbsp extra virgin olive oil
4 tbsp red wine vinegar
4 tbsp cold unsalted butter
juice 1/2 orange
fennel fronds for garnish

Remove the silverskin and rinse the monkfish tail and pat dry then slice into 4 equal pieces. Rub the monkfish pieces with the oil and sprinkle mustard powder, sweet paprika, salt, pepper and a little bit of ground fennel on each side. Place in the fridge for 20 mins.

In the meantime, place a saucepan on the hob and turn the heat to medium. Add the oil and add the spring onions, carrots, fennel, aubergine with a pinch of salt and sweat for 5 mins. Add the tomato paste and stir for a minute then add the orzo and stir constantly for 5 mins to toast.

Add the hot water, salt, pepper and cover. Simmer for 8-10 mins or until most of liquid has been absorbed. Add the courgette, adjust seasoning, cover and keep warm.

Take your fish out of the fridge and allow about 5 mins to come to room temperature. Place a large frying pan on your stovetop and turn the heat to medium-high. When the pan is hot add the monkfish and fry for 4 mins, turn it over and cook for another 2 mins.

Add the red wine vinegar and reduce for a couple of mins. Add the cold butter one tbsp at a time and swirl in. Squeeze the juice of half an orange and swirl, take off the heat.

Put the orzo mixture on to 4 plates and put the monkfish on top. Pour over the juice and serve.