The Family Cook Book

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind

Lisa and I had this last night, it was delicious. The recipe yet again comes from River Cafe Easy. No effort, fabulous results, all you need is great fish and preferably a mandoline slicer for the potatoes. INGREDIENTS • 2kg Sea bass, whole • 800 g waxy potatoes • 80g black olives • 60g capers • 3 tbsp thyme leaves • 150ml dry white wine • extra virgin olive oil DIRECTIONS -Heat the oven to 200 deg C -Peel the potatoes and boil in salted water until just cooked. Cut them lengthwise into 0.5cm-thick slices. Pit the olives. Rinse the capers. -Line a shallow roasting pan with baking parchment, drizzle with olive oil, and cover with potatoes. Place the fish on top, and scatter over olives, capers, and thyme. Push some inside fish and season. -Put in the oven, and after five minutes pour over the wine and a little more oil. Bake until the fish is cooked, about 20-25 minutes. -Fillet the bass and divide into four portions. Serve with potatoes, olives, capers, and the fish juices poured over.