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.

Monkfish is available year round. The tail is readily available ... away – if left on it will shrink around the meat during cooking, making it tough. Monkfish flesh is firm and perfect for ...

Preheat a large pot or Dutch oven on medium high heat ... Remove from the pot and set aside. The monkfish will be returned to the pot to finish cooking at the end of the process.

and trim the fins and tail before cooking. With the fillets ready, you can use practically any cooking method. Bake, broil, fry, grill, poach, roast, or sauté the monkfish like you would any ...

You can wrap a whole monkfish tail, if you prefer, then slice it into portions just before serving. Prep time: 10 minutes Cook time: 15 minutes 4 Ingredients For the peas Preheat the oven to 200C ...

producing a more flavourful result and aiding the fish in retaining its moisture during cooking. If you're wary of approaching fish on the bone, not to worry; you could use tails of monkfish off ...