Herb-crusted monkfish with baby artichokes and balsamic potatoes

Method

1. For the balsamic potatoes, add the potatoes to a large pan of boiling, salted water. Cook for 5 minutes, before draining well - they should be half-cooked at this stage. Leave on one side.

2. Heat the butter and oil in a medium-sized frying pan, add the onion and garlic and fry until softened, but not coloured. Add the balsamic vinegar and cook down until reduced by half. Tip in the partially-cooked potatoes, stir well, and cook for a further 5 minutes before adding the crème fraîche. Leave on one side.

3. For the artichokes, trim their bases, separate the leaves, and remove the fibrous choke. Fry in hot oil for 2 minutes, before adding the chilli, wine, lemon juice and butter. Cook over a low heat for 10 minutes, before stirring in the parsley. While the artichokes are cooking, prepare the monkfish.

4. For the monkfish, place a bamboo steamer over a pan of simmering water, add the spinach leaves and steam for 2 minutes. Leave on one side to cool slightly. Preheat the oven to 180C/gas 4.

5. Heat 1 tablespoon of the olive oil in a frying pan and sear the monkfish on both sides. Mix the garlic, mustard and 1 teaspoon of oil and brush over the seared fillet.

6. Wrap the monkfish in the steamed spinach leaves. Lightly beat the egg and milk together, and combine the breadcrumbs with the marjoram flowers and fennel flowers. Dust the monkfish with flour, dip in the egg and milk mixture, and then coat in the breadcrumb mixture.

7. Drizzle the remaining olive oil in a casserole dish, and add the fish. Bake for 7 minutes, turning once, halfway through. The fish should be tender and flake easily. Add the butter just before serving.

8. Warm the braised artichokes and balsamic potatoes and serve with the fish.