When scalded all over, place the aubergines on a baking tray and bake in the oven ... Stir through and set aside. Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive ...

Bake, broil, fry, grill, poach, roast, or sauté the monkfish like you would any other piece of fish, except for one thing: Salt it well because the meat is very lean. The salt will dissolve into ...

Preheat the oven to 250C/230C Fan/Gas 9. For the monkfish, scrape off most of the marinade and place on a baking tray. Roast for 6–8 minutes, depending upon the thickness. Set aside to rest.

Set aside and keep warm and drizzle with extra virgin olive oil when serving. To cook the monkfish: Pat the monkfish dry with kitchen paper and season with fine sea salt. Preheat your frying pan ...

Spoon 2 Tbsp braised lentils on top, followed by a portion of roasted monkfish. Delicately place the brussels sprouts leaves around the edges of the monkfish.

Using meaty monkfish, lobster and langoustine ... If using langoustine, make the brine - dissolve the sugar, salt and baking powder in the water. Add the langoustine, mix well and leave to ...