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Roasted Monkfish with Lardons & Candied Lemons.jpg

Roasted Monkfish with Lardons & Candied Lemons


  • 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


  • 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.

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