This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine ... place the aubergines on a baking tray and bake in the oven for 35-40 minutes, or until cooked.

Preheat the oven to 250C/230C Fan/Gas 9. For the monkfish, scrape off most of the marinade and place on a baking tray. Roast for 6–8 minutes, depending upon the thickness. Set aside to rest.

Spoon 2 Tbsp braised lentils on top, followed by a portion of roasted monkfish. Delicately place the brussels sprouts leaves around the edges of the monkfish.

Lightly season the monkfish fillets with a little flaky sea salt. Divide them into the number of portions you want to serve. Heat a non-stick pan over high heat, and add a splash of olive oil.

Bake, broil, fry, grill, poach, roast, or sauté the monkfish like you would any other piece of fish, except for one thing: Salt it well because the meat is very lean. The salt will dissolve into ...