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.

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.

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 ...

Add the monkfish to the pan and cook until golden ... some crusty bread and maybe a nice cold glass of white wine. Feast on delicious recipes and eat your way across the island with the best ...

Remove from the pan and allow the monkfish to rest for 1 minute before serving. Serve with the coconut dhal and whatever green vegetables you have available. Feast on delicious recipes and eat ...