Braised monkfish with fennel bulb and lemon thyme from The Herbfarm Cookbook by Jerry Traunfeld

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Notes about this recipe

  • Laura on February 28, 2015

    Pg. 168. We thought this was just ok. I did make some changes out of necessity or personal preference. Rather than monkfish, I used cod (I don't cook monkfish because it's time-consuming and laborious to remove the membrane). I also couldn't find lemon thyme, so used English thyme and added a lot of lemon zest to compensate. Overall, the dish just didn't have very much of the lemon or fennel flavor -- it just fell flat for us. Needless to say, I wouldn't make it again.

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