Prep time: 10 minutes Cooking time: 40 minutes Serves: 4 Recipe by: Jane Devonshire   Ingredients 450gm – 500gm Monkfish medallions 300gm cooked new potato with the skin on 250gm Aubergine 1 medium 250gm Cherry Tomatoes 200gm Courgette – 1 large 4 Garlic Cloves (I grate mine at home but finely diced is good too) 1 medium red onion 50ml olive oil 1 pack tomato passata (390gm) Salt and Pepper Juice ½ lemon 1 - 2 tablespoons Italian Mixed Dried Herbs   Method Chop all the vegetables including potatoes to a little smaller than the size of your cherry Read More...

Prep time: 15 minutes Cooking time: 15 minutes Serves: 4 Skill level: Competent Cook Recipe by: Billingsgate Seafood School          Ingredients 4 monkfish fillets 2 tablespoons rosemary, roughly chopped 4 tablespoons extra virgin olive oil Grated zest of 2 lemons 1 tsp honey Salt and freshly ground black pepper To garnish Handful watercress Method Heat the oven to gas mark 7. Slash the fish several times on each side. Mix the rosemary, olive oil, lemon zest and honey. Rub into the fish and leave to marinate for 10 minutes. Place the fish in a roasting tin Read More...