Ingredients

• 1 tbsp olive oil
• 200g/7oz piece monkfish
• 2 tbsp fresh rosemary
• chopped
• salt and freshly ground black pepper
• 2 pieces pancetta
• 2 tbsp olive oil
• ½ chilli
• chopped
• 2 garlic cloves
• kept whole
• ½ onion
• peeled and cut into wedges
• 1 sweet potato
• peeled and diced
• 30g/1oz unsalted butter
• 2 cloves garlic
• peeled and roasted

Directions

• Bring a pan of water to the boil and cook the potato for 10-12 minutes
• until tender.
• For the monkfish
• heat the oil in a pan.
• Sprinkle the rosemary and salt and freshly ground black pepper on the monkfish and wrap in the pancetta.
• Sear the wrapped pancetta in the pan for 4-5 minutes
• or until cooked through.
• To make the garlic oil
• heat the olive oil in a pan and add the chilli
• garlic and onion wedges. Heat for 8-10 minutes.
• Drain the potatoes and transfer to a blender with the butter
• seasoning and garlic. Blend until smooth.
• To serve
• spoon the mash onto a serving plate and top with the wrapped monkfish. Serve the garlic chilli oil alongside.