Monkfish pan-fry recipe

Topped with breadcrumbs and cheese and served with garlicky chestnut mushrooms, these monkfish fillets make a quick, easy dinner.

Ingredients

• 1tbsp olive oil
• 1-2 cloves garlic, peeled and crushed
• 125g (4oz) chestnut mushrooms, sliced
• 2 monkfish fillets, about 275g (9oz) total weight
• Salt and freshly ground black pepper
• 1 small slice white bread, torn into small pieces, about 30g (1oz)
• About 30g (1oz) Cheddar cheese, grated
• 6 baby plum tomatoes, halved
• 2 spring onions, trimmed and cut into short lengths
• Chopped fresh parsley, optional

Method

1. Set the grill to high. Heat oil in an ovenproof frying pan. Fry garlic and mushrooms for about 3 mins until softened.
2. Push the mixture to one side of the pan, add the fish, skinned-side down, season and cook for 3 mins.
3. Sprinkle fish with the bread and cheese, add the tomato and spring onion to the pan, then put it under the grill, not too near the heat source, for about 5 mins, until the crumbs and cheese are browned. Sprinkle with parsley, if liked. (Not suitable for freezing).