Monkfish Cheeks, Spinach, Tomatoes and Bacon Lardons.

• Half fill the pot with water then put it on to the boil.
• Place the potatoes in the pot (new potatoes always go into boiling water) then cook for about 10-15 minutes. Check to see if they are cooked by piercing one with a fork.
• Remove the thin membrane from the fish. It is a thin layer of skin like stuff that coats the cheeks. Using a sharp knife, slide it between the fish and membrane then gently cut away by sliding the knife sideways. You will need a very sharp knife to do this.
• (Optional) Place flour in a bowl and season with a pinch of salt, then roll monkfish in the flour and set aside.
• Wash the spinach, and set aside to dry.
• Heat 1tbsp of each of the oils on the pan and then add the bacon lardons and fry till almost crispy, then add the spinach. Cook until the spinach has wilted then add the basil leaves keeping 4 leaves back for garnish, cook for 1 minute more.
• Add the white wine if you decide to use it, watch out for splashes and it could flame if using gas so do it away from the heat if so, reduce for 1 minute. (Heat until the wine has almost evaporated.)
• Add the cherry tomatoes, lemon zest and sliced red onion, salt and pepper. Cook for a further 1-2 minutes.
• Remove all of this and place into a bowl. Set to one side.
• Place the pan back on the heat and add a further 1 tbsp of each of the oils, when hot place the monkfish on the pan and cook for about 2 minutes each side.
• Remove and place on a warm plate then pour the spinach, etc, from the bowl back onto the pan and heat for 1 minute.
• Place half of the mix from the pan in the centre of your plate, then dot the cooked monkfish around followed by the baby new potatoes.
• Drizzle the remaining chilli oil around each, top with the remaining basil leaves and a lemon wedge.
• Enjoy with a nice glass of white wine or a light beer.

If you enjoyed this recipe, you can find more of Liam’s recipes at BiaMaith.