Roasted Monkfish with Lardons & Candied Lemons

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INGREDIENTS :

• 200 g (7 oz) smoked lardons (bacon strips)

• 2 onions

• 4 candied lemons

• 30 ml (2 tbsp.) olive oil

• Segments and juice of 1 grapefruit

• 1 shallot

• 500 g (1 lb) monkfish fillet

• 15 ml (1 tbsp.) cumin seeds

• 4 sprigs of fresh cilantro

• Salt and pepper

• A few snow peas

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INSTRUCTIONS :

• Peel and thinly slice the onions.

• Quarter the candied lemons.

• In a skillet, heat 15 ml (1 tbsp.) of olive oil. Sauté the lardons and onions until golden brown. Set aside.

• Peel the grapefruit and slice it in segments. Transfer them to a salad bowl. Squeeze the juice from the rest of the grapefruit. Pour that juice in a different salad bowl and add the olive oil and minced shallot. Season with salt and pepper.

• In the skillet, add the slices of monkfish. Cook 1 minute on each side. Pour the grapefruit juice. Add the cumin seeds, lardons and onions. Season with pepper and a little salt. Sprinkle with fresh cilantro. Serve immediately.

• Suggested side: a few snow peas.