Roast monkfish

for 4 people

Food writer

Ingredients

2	Oranges
3 tsp	Extra virgin olive oil
½ cup	Flat leaf (Italian) parsley
2 tsp	Sherry vinegar
1 to taste	Salt & freshly ground pepper
1 cup	Water
1 cup	Puy lentils
½ cup	Cauliflower
1 cup	Vegetable stock, (or chicken stock)
1 knob	Butter
1 to drizzle	Olive oil
4	Monkfish fillets, (180g/ fillet)

Peel and dice the oranges. Chop the parsley and combine with the orange, extra virgin olive oil, sherry vinegar and seasoning. Let sit for the flavours to develop.
Preheat oven to 200C. Boil the lentils in the water and stock until tender. Drain, season and stir through a small knob of butter. Keep warm while cooking the cauliflower and the fish.
Cut the cauliflower into small pieces. Boil in salted water until tender then drain and push through a sieve. Season and also stir through a small knob of butter.
Season the fillets and drizzle with olive oil. Roast for approximately 10 minutes, depending on the size. Let rest for a few minutes before serving on the cauliflower with the lentils and orange salad spooned over.