Monkfish with Seville Dressing

I’m lucky when it comes to seafood. Spencer of Spen’s Fish will deliver to my door and my friend Mike Warner of A Passion For Seafood does pop-up sales at a local farm shop every Friday. I’m spoilt for choice, which is fortunate because I went through a lot of fish this week testing what is actually a very simple dish.

It is monkfish with a dressing based on Sicily’s salmoriglia, but using Seville orange juice instead of lemon. Sevilles are such a seasonal treat it seems silly not to. It’s essentially a punchy vinaigrette which acts here as both marinade, glaze and sauce.

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