2 Monkfish Wellingtons

Marinated monkfish with slow-cooked Mediterranean vegetables wrapped in a puff pastry lattice.

Monkfish is a very flavoursome and meaty fish, a favourite at top restaurants. The fillet is seasoned and marinated overnight in lemon juice before being sealed in a very hot oven, to lock in the juices and flavour. The Mediterranean vegetables (a classic Italian mix of red peppers, onions, tomatoes, garlic, olives and capers) are cooked very slowly with balsamic vinegar. Baby spinach leaves are added afterwards (to keep their colour and flavour), and the mix is then spread on top of the fish. All-butter puff pastry is then wrapped around the fish, with a lattice cut by hand on top, before finishing with egg wash and a sprinkling of poppy seeds.

TO SERVE

Roasting some cherry tomatoes on the shelf beneath the Wellingtons is a perfect accompaniment (just drizzle with oil, sprinkle with sea salt and cook for the same time). Green salad with a pesto dressing delivers perfect Italian flavours to compliment the dish.