Monkfish in Foil Packets with Lemony Linguine

Here's a great summer recipe for monkfish from an old post which I served on a bed of lemony linguine. It's one of those great no-cook sauces, which means relatively little clean-up. I love the refreshing acidity of this pasta dish, which pairs really nicely with rich fish, especially salmon, but I wouldn't eat it alone as a main course unless you're just crazy for lemons. When plating, remove the monkfish from the foil packets and set on top of the pasta. Then pour over all of the delicious juices that were inside the foil packet.





Lemony Linguine

• 1/2 box of dry linguine or fettucine (I actually used fettucine in the picture, but lemony linguine just sounds so much nicer)
• juice of 1 lemon
• zest of 1 lemon
• 1/4 cup (approx) olive oil
• 1/4 cup (approx) parmesan cheese, plus more for serving
• fresh herbs such as basil or thyme

1. Cook linguine in a large pot of well salted water according to instructions on the package.
2. Meanwhile, mix together all of the wet ingredients, then whisk in parmesan cheese.
3. When pasta is cooked, drain, but reserve the cooking water, and mix with sauce, adding pasta water as needed.
4. Sprinkle with fresh herbs and extra parmesan cheese.