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.

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 ...

If cooking the monkfish on the bone place in a preheated oven at 200 degrees Celsius for a further 3 minutes. Serve immediately with the caponata. Place a heavy based pot on medium high heat.

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 ...