I always seek out the freshest monkfish available, but other white fish like John Dory, halibut, hake or cod are equally excellent choices. When in doubt, consult your fishmonger. I love to pair this dish with seasonal greens such as kale, chard, or spinach, as they complement the fish beautifully. Here in west Cork, we’re fortunate to have an abundance of options, from local markets to nearby farms and growers. My advice is to explore your local area and source the best vegetables you can find – they truly make a difference in the dish.

Method

1. Pat the monkfish portions dry with a paper towel and season with salt and pepper. Heat a wide, heavy frying pan over medium-high heat. Once hot, add olive oil and gently place the fish in the pan. Sear for one minute to develop a nice colour, then turn the fish over, reduce the heat, and cook for two to three minutes until done. Keep the fish covered to retain heat.
2. Sauté the spinach leaves in a separate pan until wilted. Set aside.
3. For the sauce, place a saucepan over medium heat and melt the cubed butter. Once melted, add the chopped herbs, lemon juice, lemon segments, and capers. Let the sauce bubble gently. Add the croutons just before removing them from the heat.
4. To plate, use warm plates (this is essential). Place a spoonful of sautéed spinach on each plate, add the fish, and spoon the sauce over the top. Garnish with chopped herbs.

Renowned for her dedication to culinary excellence and her innovative interpretation of traditional Irish cuisine, Dervilla O’Flynn serves as the executive head chef at Ballymaloe House Hotel. Embodying the farm-to-table philosophy, Dervilla often sources ingredients directly from the Ballymaloe farm, as well as from local farmers and fishermen.

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