Pan Seared Fish with White Bean Mash is a simple Pan Seared Fish dish cooked in bacon oil then served in a white bean mash infused with garlic.
- 4 pcs (about 200 g each) monkfish fillet
- 6 pcs streaky bacon
- 4 tbsp butter
- chopped parsley, to garnish
- freshly ground black pepper
White Bean Mash
- Season monkfish with salt and freshly ground black pepper, set it aside
- In a non-stick pan add oil then pan fry streaky bacon until crispy, remove from pan then set the bacon aside then reserve the oil.
- Once bacon has cooled off, roughly chop the bacon then set is aside.
- On a clean non-stick pan over high heat add the reserved oil, once it starts to smoke pan fry fish for 2 minutes on each side until cooked through. On the last minute add the butter then constantly baste fish with the melted butter until cooked. Remove from pan the set aside.
- To make white bean mash, ground almonds, lemon juice and the garlic in a food processor and process to combine. With the motors still running, pour olive oil in a slow, steady stream. Transfer to a bowl, mix in the oregano then set it aside.
- Assembly: Place two large spoonful of puree on each plate, top with a fish fillet, scatter chopped bacon on top then garnish it with chopped parsley. Serve.