Ingredients

• 2 tbsp olive oil
• 2 garlic cloves
• lightly crushed
• 1 slice bread
• cubed
• 1 potato
• cut into cubes
• 1 monkfish tail
• bone and membrane removed
• 100ml/3½fl oz red wine
• 50ml/2fl oz hot vegetable stock
• 1 tbsp sugar
• salt and freshly ground black pepper
• handful fresh flatleaf parsley
• handful fresh mint
• handful fresh basil
• 2-3 tbsp olive oil
• 2 tsp Dijon mustard
• ½ lemon
• juice only
• 50g/2oz Camembert
• chopped
• to serve

Directions

• For the sautéed potatoes and monkfish
• heat the olive oil in a frying pan
• add the garlic
• bread and potato and sauté for 4-5 minutes
• until softened and lightly browned.
• Add the monkfish and fry
• turning often
• until golden on all sides and just cooked through.
• For the red wine sauce
• place the red wine into a small saucepan and boil until reduced by half.
• Add the vegetable stock and sugar and boil for five minutes. Season
• to taste
• with salt and freshly ground black pepper.
• For the salsa verde
• place the herbs
• olive oil
• mustard and lemon juice into a small food processor and blend until smooth.
• To serve
• place the sautéed potatoes and monkfish onto a plate
• drizzle over the red wine sauce and salsa verde and top with cubes of Camembert.