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
- 2 pcs 400 g cans cannellini beans, drained and rinsed
- 1/2 cup ground almonds
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp chopped fresh oregano
- 1/2 cup extra virgin olive oil
- 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.
The fish is perfectly pan seared and hey..who could ever resist crispy bacon??
The fish is outstanding. The bean purée is so interesting with the almonds! I’ve never seen that combination! Can’t wait to try this meal.
I make a lot of bean purées, but haven’t made one with almonds. Neat idea! This is such a great looking dish — thanks.
Monkfish? Heard of it before. I do enjoy fish, pan fried like that, enjoy the original taste of the fish. Not really into it steamed.