Just for a change I bought some (frozen) monkfish this weekend. I’d seen a recipe somewhere and thought we should try the monkfish because, as far as I know, neither of us has ever tried it.

As always, having gleaned an idea or two, I threw the recipe away and made it up as I went along.

Once thawed I marinated the monkfish in a combination of lemon zest & juice, olive oil, black pepper, ½ teaspoon of tandoori spice mix (powder), and some fresh chopped parsley and mint. It sat in this in the fridge for about 3 hours. The fish (and marinade) was transferred to a small metal roasting tin and put in a hot oven to cook for 15-20 minutes (the first half covered with foil).

Served with hot baguette and a tomato & chicory salad. The fish was really lemony and very tasty.

Monkfish used to be dirt cheap – why else would it be an essential in a peasant dish like bouillabaisse? Now it is fairly expensive (but then so is all fish). Nonetheless I might do this again.