- 400g/14oz monkfish tails, trimmed
- 200g/7oz flour, seasoned with sea salt, celery salt, white pepper and paprika
- 150g/5¼oz butter
- 1 lemon, juice only
- 300g/10½oz new potatoes, cooked until tender, drained
- 125g/4½oz cherry tomatoes
- salt and freshly ground black pepper
- 1 x 200g/7oz can artichoke hearts, halved
- 1 lemon, juice only
- 2 tbsp chopped fresh parsley
- Preheat the oven to 200C/390F/Gas 6.
- Cut the monkfish into chunks and then dredge in the seasoned flour.
- Melt the butter in a large ovenproof frying pan and, when foaming, add the fish. Fry for a couple of minutes on each side, until browned.
- Squeeze the lemon juice over the fish, and move the fish to one side of the pan.
- Add the potatoes to the pan and cook for two minutes.
- Add the cherry tomatoes and cook for a further two minutes.
- Finally add the artichoke hearts to the pan and season, to taste, with salt and freshly ground black pepper.
- Distribute the potatoes and fish evenly in the pan, then transfer to the oven and cook for 3-4 minutes, or until the monkfish is cooked through.
- To serve, place the fish and potatoes onto a warm plate. Squeeze the remaining lemon over and garnish with fresh parsley.