For many families, the traditional Christmas turkey or goose is being swapped for a more elegant, pescatarian-friendly centrepiece. Food writer Georgina Hayden has shared her perfect solution for a stress-free yet spectacular festive main: pan-fried monkfish in a herby champagne butter sauce.
A Festive Feast for Pescatarian Families
Hayden explains that her own family gatherings are mostly pescatarian, making a large bird excessive. Her strategy involves cooking a smaller bird for the meat-eaters alongside a "fishy" dish with "star-quality" that is both fancy and straightforward. This monkfish recipe, she says, delivers glitz and glamour without the shouty complexity, and can be prepared in "next to no time" while other dishes finish in the oven.
The Recipe: Luxurious, Quick, and Flavour-Packed
The dish serves four and requires just 10 minutes of preparation and 40 minutes of cooking. The key components are four monkfish fillets, coated in seasoned flour and pan-fried until golden. The real showstopper is the decadent sauce, which begins with shallots softened in butter, seasoned with sea salt and ground white pepper.
Champagne or prosecco is then added and reduced by half, followed by fish stock and double cream. A separate step involves frying capers until crisp and mixing them with finely chopped flat-leaf parsley and chives for a vibrant, textured garnish.
Plating and Serving Suggestions
To serve, Hayden advises spooning the hot sauce onto a lipped platter, arranging the golden monkfish fillets on top, and scattering over the crisp caper and herb mix. A final grating of unwaxed lemon zest adds a essential fresh note. She recommends pairing it with classic festive sides like gratin boulangère, caramelised carrots, and shredded sprouts.
This recipe offers a compelling alternative for those seeking to break from tradition or cater to diverse dietary preferences at Christmas. It proves that a festive centrepiece can be luxurious, delicious, and remarkably stress-free all at once.
