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Roast Monkfish with Pea Puree

Serves 2  


1 Monk-tail skinned weighing 400g (14oz)

1 clove garlic, peeled & sliced

½ - 1 fresh red chili seeded and diced

1 tblsp olive oil

1 tsp ground cumin

1 tsp ground coriander

½ tsp sugar

½ lemon juiced

For pea puree:

140g (5oz) frozen peas

350ml (12floz) veg stock

1 clove garlic, crushed

1 tblsp single cream

Salt & black pepper



Preheat oven to 200C (400F, gas 6) (Aga top right oven)

Prepare the Monkfish removing the outer membrane & place in baking tray.

Combine the garlic, chili, spices, sugar, lemon juice & oil and stir to make a paste.

Spread the paste evenly over the fish then roast in the oven for 10 minutes or until cooked.

Meanwhile, put the peas into a pan with the stock & crushed garlic and bring to the boil & simmer uncovered for 5mins.  Drain into a measuring jug retaining the stock.  Blend the peas with the cream and 150ml (5 fl oz ) of the stock to make a textured puree.  Season & keep warm.  Divide the puree between two plates and place the monkfish on top.