Here's how to cook monkfish by chef Chantelle Nicholson from Tredwell's Restaurant.

glassy membrane that needs to be pulled away – if left on it will shrink around the meat during cooking, making it tough. Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. For the aubergine, preheat the oven to 180C/350F/Gas 4.

Cut each monkfish fillet into four portions ... Add the mustard and cumin seed, as well as the basil or curry leaves. Cook for a minute, until the mustard seeds start to pop, then add the onion ...

Cut the monkfish into fingers, no larger than 1cm wide and 7½ cm long. Heat the oil in a deep fry to 180°C. Dip the Goujons one at a time into the batter, shake off excess batter, and cook just ...