Ingredients

• 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

Directions

• 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.