Instructions: Preheat oven to 200C/gas 6.

Cut and remove flappy bits from monkfish tail and blue skin. Using a very sharp knife and with tail bone to guide knife blade, cut down either side of tail bone and remove both fillets of monkfish. Carefully trim fillets of all skin - this toughens during cooking. Wash fish and pat dry. Season with salt and pepper.

Mix lemon zest, garlic, parsley, tarragon and breadcrumbs together in a small bowl and add olive oil, stirring until breadcrumbs just bind together.

oat monkfish fillets with crumb mixture, pressing it firmly on to fish.

Place crumbed fillets on a baking sheet or in a shallow roasting tin. Roast in a preheated oven for 6 to 8 minutes, until fish feels firm and crumbs are crispy and golden. Rest fish in a warm place for a few minutes.

Wash spinach leaves thoroughly while fish is cooking and shake dry. Heat a little olive oil in a large frying pan and quickly stir fry spinach for about 1 minute. Season to taste with salt and pepper.

Slice monkfish fillets carefully to form round medal shapes with a crispy topping. Lay overlapping slices on a bed of spinach and serve with saffron and tarragon sauce.

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