Serves: 4
Cook Technique: Grill
Difficulty: Medium
Cooks in: 10-15 minutes
Source: Faroese Seafood

Ingredients

• 2 fillets of monkfish
• 6 sprigs of fresh rosemary
• 2 large potatoes (pre-boiled)
• 1 zucchini
• 1 eggplant
• 1 red bell pepper
• 8 large ripe cherry tomatoes
• 8-10 green asparagus
• 4 medium size carrots (pre-boiled)
• 1-2 cloves of garlic
• 200 ml. of sour cream 36%
• 1 large tablespoon of whole grain mustard
• A small handful parsley, chopped
• 1 organic lemon – both zest and juice
• Salt
• Olive oil

Instructions

• Boil the potatoes and carrots first
• Heat up the grill.
• Tie the monkfish fillets and rosemary sprigs together with string. Two sprigs per fillet. Save two rosemary sprigs for the vegetables.
• Rub olive oil and a drizzle of salt onto the fish and let it marinate while you chop the vegetables.
• Cut the potatoes in half and leave the skin on. Cut the bell pepper into quarters, take out the core and seeds. Cut the zucchini and eggplant into thick slices 1-2 cm thick, so their cooking time is the same as the monkfish fillets.
• Snap off the hard woody ends of the asparagus. Cut the carrots in half. The cherry tomatoes do not need any chopping.
• Put the vegetables into a bowl. Peel the leaves off the rosemary sprigs, chop the rosemary and garlic, and add it to the vegetables. Add salt and olive oil and the zest of a lemon and mix, so the vegetable are coated.
• Place the fillets and vegetables on the grill and put the lid on. Turn after a few minutes. They will only need around 5 minutes on each side. Brush the fish and vegetables with olive oil while grilling; this will add juiciness.
• After grilling, let the fish rest for a few minutes while making the sauce. Finely chop the parsley. Mix the parsley, mustard, juice of a lemon and a pinch of salt into the sour cream.
• Remove the string and the rosemary sprigs from the fillets and cut the fillets in half. Plate the monkfish with the vegetables and a nice big dollop of the sauce, and drizzle with a bit of olive oil.