Preparation time: 50 minutes
Cooking time: one hour

4 x 150g medallions of Monkfish

1 portion watercress mash:
600g potatoes, peeled and diced
2 cloves garlic, chopped
50ml olive oil, 50g butter
1 x 85g bags of watercress, finely chopped
4 spring onions, chopped
30g French mustard
100g grated cheddar cheese
Sea salt and grated black pepper

1 portion quick cooked watercress:
1 Red onion, finely sliced
1 tbsp light olive oil
2 bags of watercress

1 portion roasted tomatoes:
16 cherry tomatoes
2 tbsp olive oil
1 tbsp chopped fresh thyme
1 finely chopped clove of garlic

1 portion watercress oil:
1 x 85g bag of watercress
quarter of a clove of garlic
2 limes – juice of one, grated zest from two
150ml olive oil, half a teaspoon of caster sugar
8 fresh basil leaves, 10 sprigs of fresh coriander

Monkfish:

Season the monkfish with lots of black pepper and salt, brush with oil and chargrill or barbecue for around 3-4 minutes, each side.

For stylish presentation, layer the food, starting with a layer of watercress mash, then tomatoes followed by the quick cooked watercress, topped with the monkfish. Drizzle watercress oil around the plate. Makes an impressive main-course dish and works equally well with Tuna steaks.

Watercress mash:

Boil the potatoes with the garlic until soft enough to mash. Drain and mash. Add olive oil and butter and stir well. Add chopped watercress, spring onions, mustard and cheese.

Season with plenty of salt and black pepper.

Watercress oil:

Blend all the ingredients together and serve over grilled fish or shellfish (keeps for up to four days in the fridge).

Roast tomatoes:

Place all the ingredients in a roasting tin in a hot oven for 15-20 minutes until soft

Quick cooked watercress:

Sweat the onion in a little oil until soft but not brown

Add the watercress and cook for one minute