Stir through and set aside. Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 ...

With the fillets ready, you can use practically any cooking method. Bake, broil, fry, grill, poach, roast, or sauté the ...

If it is not already diced, cut the monkfish into equal bite-sized pieces, around 3cm/1¼in. Season with salt and pepper. Set aside. Heat a large saucepan over a medium heat and then add the olive ...

To serve, spoon the peas onto warmed serving plates, along with some of the sauce. Slice each monkfish fillet into 2 or 3 pieces and arrange on top of the peas, spooning a little more of the sauce ...

Cut each monkfish fillet into four portions. Combine the spices, garlic, ginger, yoghurt and lemon juice in a bowl and add the monkfish portions. Coat the fish all over with the paste and let it ...

Method Bring the fish stock to the boil in a saucepan and add the fennel halves. Simmer for 6-7 minutes, or until tender, ...

Submerge monkfish in brine and leave in the fridge ... making sure that it is at least twice as wide as the thickness of your fillet. This will ensure that the coppa evenly covers the entire ...

Step 2: Remove central bone from the monkfish and cut fillets into 16 chunks. Place fish in marinade, add prawns and mix. Refrigerate for six hours. Soak wooden skewers in warm water for six hours ...