Roasted Monkfish with rosemary and an olive mash

[Nick]

Roasted Monkfish with rosemary and an olive mash

Serves 4 Prep Time: 15mins Cooking Time: 20mins

For the Monkfish
800g monkfish tail
½ bunch rosemary
2 cloves garlic
60 ml white wine
60ml olive oil
salt and pepper

For the mash
500g peeled potatoes
40ml olive oil
4tbsp chopped soft herbs
salt and pepper

For the Asparagus
2 bunches asparagus
2 tbsp olive oil
½ bunch basil
1 lemon, juiced
salt and pepper

Method

To prepare the monkfish, cut down the bone to free off the two fillets.

Lay the fillets on a board, skin side down. Using a sharp knife, remove the skin from the fillet, the same way as skinning any fish.

Pick the leaves from the rosemary and place into a straight sided beaker with the garlic, olive oil, white wine and seasoning. Blend well with a stick blender.

Cut each of the monkfish fillets into two even sized portions and place in a shallow dish. Pour over the marinade then place in the fridge for at least ½ and hour.

Blanch the asparagus in boiling salted water for 2 minutes, then refresh under running cold water.

Blend the remaining ingredients in a straight sided beaker, then pour over the asparagus and place in the fridge.

Cut the potatoes into even sized chunks, then boil in salted water until soft and ready to mash.

Drain well and allow to stand for 5 minutes to evaporate any excess moisture.

To cook the monkfish, warm a non stick pan over a high heat.

Remove the monkfish from the marinade allowing any excess to drain off, then carefully lay into the pan to cook.

Carefully turn the monkfish to seal it on all side, then transfer to a baking tray and roast in a 180° Celsius oven for 10 minutes.

Return the pan to the heat, drain the asparagus from the marinade and place in the pan to colour.

Place the potatoes in a clean pan over a low heat and add the olive oil. Blend with a stick blender until smooth but not gluey, then stir in the herbs and seasoning.

To serve, remove the monkfish from the oven and cut each piece in half horizontally.

Spoon the potatoes onto the plates and then arrange the asparagus on top in a lattice pattern.

Return the asparagus pan to the heat and add 75ml white wine, allow to boil, stirring once or twice.

Place the monkfish on top of the asparagus, then spoon small amounts of the white wine from the pan over and around.