Season to taste with salt and pepper. To serve, reheat the aubergine purée, if necessary, and place a spoonful on each plate. Slice the monkfish and place on top with the dressing spooned over.

Sometimes referred to as poor man's lobster, monkfish has a similar flavor and texture when it's cooked: Mild, sweet, firm, and meaty. Read more: 16 Tips To Make Your Shrimp Taste So Much Better ...

Mix well and taste before seasoning with sea salt and cracked back pepper. Set aside and keep warm and drizzle with extra virgin olive oil when serving. To cook the monkfish: Pat the monkfish dry ...

Throughout these recipes, remember to season with salt, then taste and season again if necessary ... Heat the oven to 180C. Cut the monkfish into four portions. Bring an oven-proof pan almost ...

Make the mayonnaise, add the Harissa and coarsely chopped coriander. Taste and correct seasoning. Cut the monkfish into fingers, no larger than 1cm wide and 7½ cm long. Heat the oil in a deep fry ...

For the monkfish, mix the crème fraîche, harissa and lemon juice together in a bowl large enough to accommodate the monkfish. Spread the marinade over the fish, cover and refrigerate for 2 hours.