Ingredients

• 30g/1oz unsalted butter
• 1 garlic clove
• peeled and crushed
• ½ sweet potato
• peeled and sliced
• 1 tsp fresh thyme leaves
• 70ml/2½fl oz chicken or vegetable stock
• 200g/7oz monkfish
• cut into chunks
• 1 tbsp fresh ground black pepper
• 1 tsp ginger
• grated
• 1 tbsp olive oil
• splash double cream
• 1 tsp soy sauce
• 4 slices pancetta
• chives
• to garnish

Directions

• Preheat the oven to 220C/425F/Gas 7.
• To make the fondant
• gently melt the butter in a pan. Add the garlic and sweet potato slices. Sprinkle in the thyme and then pour in the chicken or vegetable stock. Transfer to the oven and cook for 10-15 minutes
• or until the potato is tender.
• For the monkfish
• sprinkle the pepper and ginger over the fish. Heat the oil in a pan and cook the fish for 4-6 minutes. Add the cream and soy sauce to the pan and reduce for a further few minutes.
• Heat a non-stick frying pan until hot. Cook the pancetta for two minutes on each side
• until crispy.
• To serve
• remove the sweet potato from the oven and transfer to a serving plate. Top with the peppered monkfish and serve the crispy pancetta on top. Garnish with chives.