Monkfish Sunday roast

Method

1. Set the oven to 200°C/gas 6. Lay the monkfish fillets so that the thick end of each fillet sits against the small end of the next one and tie tightly at 3cm intervals with the string.

2. Next make some incisions randomly in the flesh and insert a few slices of garlic, rosemary and anchovy, leaving the rosemary hanging out - do about 10-12 of these, and then put the remaining herbs, garlic and anchovies into a roasting tray big enough to take the fish.

3. Heat the oil in a frying pan. Cook the fish on all sides until golden-brown and transfer to the roasting pan.

4. Add a splash of dry white wine and roast in a hot oven for 10-12 minutes.

5. Remove and rest for a further minute or two and allow juices to run. Place the monkfish on your best serving plate.

6. To make the gravy, add cream to the roasting pan and bring to the boil, add the capers and lemon juice, season with a little salt and pour over the fish.

7. Cut a fillet steak sized chunk for everyone, and serve with all the trimmings.

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Ingredients

1kg monkfish tail, filleted
small bunch of Rosemary
2 garlic clove, sliced
6 anchovies, halved
4 tbsp Olive oil
splash of dry white wine
150ml double cream
1 tbsp capers
juice of 1 lemon
pinch of sea salt

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