This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine ... place the aubergines on a baking tray and bake in the oven for 35-40 minutes, or until cooked.

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.

Lightly season the monkfish fillets with a little flaky sea salt. Divide them into the number of portions you want to serve. Heat a non-stick pan over high heat, and add a splash of olive oil.

To cook the monkfish remove your fish from the fridge 15 minutes before you are intending on cooking. The fish should always be the final component of the dish cooked. Place on a tray, pat dry any ...

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.