Instructions: Preheat oven to gas mark 9 475 degrees F (240 degrees C).

First make the sauce which is very simple.

All you do is scoop the flesh out of the avocado chop it into small pieces and place it in a small saucepan.

Scrape the avocado skin to get every last bit of flesh as this is the greenest part and helps colouring.

Now add the water and wine to the avocado and simmer it for 10 minutes.

Then transfer it to a liquidiser and blend until smooth season with salt and cayenne pepper add the lemon juice and return it to the saucepan.

Now for the fish.

Brush the peppers lightly with oil then place them on a baking sheet and bake in the oven for 15 minutes turning them over occasionally until the skin is blackened all over.

Then leave them to cool before peeling off; the black skin and discarding the seeds.

Cut each pepper in half and then each half into 3 slices lengthways.

Now cut the fish into 12 even sized pieces and season well.

Place a piece of fish on a slice of pepper add a dot of butter and cover with another colour pepper slice.

Then do the same with all the fish and pepper pieces.

Steam the fish either between 2 deep plates or in a steamer over a large pan of boiling water for about 5 minutes (thick pieces of monkfish may take about 7 minutes).

Serve 2 or 3 parcels per person with the sauce poured over them.

Serve it for 4 with rice as a supper dish or for 6 as a first course.

Serves 4

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