Instructions: Aga equipment:
small roasting tin on second set of runners in roasting oven

Skin the monkfish by pulling off any papery membrane this us quite difficult to do but it makes the fish much less chewy if you can get it all off.

Place the fillets on a plate folding over any very thin pieces towards the tail to make evenly shaped fillets.

Mix all the spices together.

Heat a heavy frying pan for a few minutes on the boiling plateuntil evenly hot then add the spices and cook for a few seconds until fragrant and starting to pop.

Crush the spices roughly with a pestle and mortar or with the end of a rolling pin.

Melt the butter gently then add the mustard seasonings and lemon juice. Brush a little of the mixture over the bottom of the roasting tin then liberally brush the monkfish with the remainder. Press the crushed spices into the butter and place the monkfish in the roasting tin.

Roast the monkfish for 10 minutes in the roasting oven.

Carve the fillets into medallions on a board.

Add the cream to any spices and juices left in the bottom of the roasting tin and heat on the simmering plate.

Serve the monkfish with the cream spooned ovcryou could add an extra tsp of mustard to the sauce if the idea appeals.

If you think fish is bland try this! Serve with a robust salad which includes some mustard leaves and perhaps a rice salad as well. Monkfish and mustard are delicious together

Serves 2

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