Instructions: Rinse and dry the fish.

It is important to dry it properly; otherwise it will produce a lot of moisture while cooking and it should not be swimming in a bath of water.

Cut each fillet into 34 large cubes about double bite sized.

Heat the oil gently in a large frying pan.

Add the garlic saute briefly until aromatic and immediately add the ginger.

After a few seconds add the cumin while stirring continuously.

The mixture should not burn but the cumin oils will become aromatic.

Turn the heat up in order to seal the fish.

Add the fish and keep stirring to coat it all in this mixture.

Let it cook for about 68 minutes (monkfish is quite a muscular fish) stirring gently from time to time.

Once the fish is sealed turn the heat down.

When the fish is cooked to your liking (take a piece out and try it as it should not be hard at this stage) add salt pepper and the coriander and stir quickly for 2 or 3 minutes more.

It should be quite dry by then but with a delicious sauce.

Serve with spinach or leeks and small boiled potatoes or with a large colourful salad.

Monkfish with its layer of tastes and its wonderful texture always produces astounding dishes. However this must be the best and the easiest of them all and has been a favourite of anyone who has tried it.

Serves 4

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