Ingredients

2 Monkfish fillet, each 350g 
750g new potatoes, scraped clean 
2 tablespoons olive oil 
85ml extra-virgin olive oil, plus extra to serve 
50g watercress sprigs, very roughly chopped 
balsamic vinegar
Sea salt flakes 
Coarsely crushed black pepper, to serve

Instructions 

1. Preheat oven to 200°C 
2. Season Monkfish with salt and set it aside for 15 minutes 
3. Cook the potatoes in well-salted boiling water until tender
4. Heat the 2 tablespoons olive oil in a large ovenproof frying-pan 
5. Pat fish dry with kitchen paper add to pan, sear three to four minutes
6. Turning three to four times, until nicely browned on all sides
7. Transfer the pan to the oven and roast for 10 to 12 minutes
8. Cook until fish is cooked through but still moist and juicy in the centre
9. Remove from oven, cover with foil and set aside for five minutes
10. When potatoes are done drain well and return them to pan with the olive oil
11. Crush each potato against side of the pan with a fork until just bursts open
12. Season with salt and pepper, add juices from the fish 
13. Add watercress and turn over gently until the watercress is well mixed in
14. Cut the Monkfish across into thick slices
15. Spoon the crushed potatoes on to four warmed plates and put the Monkfish on top
16. Place thumb over top of the extra-virgin olive oil and drizzle a little around outside edge of the plate
17. Do the same with the balsamic vinegar  
18. Sprinkle around a few sea-salt flakes and coarsely crushed black pepper

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