Instructions: Cut the fish into large steaks.

Mix the breadcrumbs and garlic together and scatter evenly in a small baking tin.

Dot with a third of the butter in flakes and bake on the floor of the roasting ovenfor 4 to 6 minutes until beginning to brown and crisp.

Stir and finish cooking in the simmering ovenfor 10 to 20 minutes.

Meanwhile cook the courgettes in boiling salted water for 3 to 4 minutes until just tender; drain thoroughly.

In the meantime melt the remaining butter in the small roasting tin in the simmering oven.

Toss the fish in the melted butter with the lemon juice seasoning and thyme. Arrange in a single layer in the tin. Cover and place on the grid shelf on the second set of runners in the roasting ovenand bake for 10 to 15 minutes.

Uncover the fish and scatter the courgettes and tomatoes around it. Season well and baste the vegetables with the fish juices.

Cook uncovered in the roasting ovenfor a further 10 minutes.

Stir the herbs into the garlic crumbs and scatter over the fish.

Garnish with lemon wedges to serve.

Monkfish requires about 5 minutes longer cooking than flakier fish such as cod or haddock.

Serves 6

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