This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. For the aubergine, preheat the oven to 180C/350F/Gas 4.

Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

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.

Looking for a versatile and delicious ingredient for your recipes? Monkfish is your best ally! With its white, firm meat, it's perfect for replacing lobster in any dish, from a classic bisque to a ...

Cut each monkfish fillet into four portions. Combine the spices, garlic, ginger, yoghurt and lemon juice in a bowl and add the monkfish portions. Coat the fish all over with the paste and let it ...