Ingredients

• 4 tbsp olive oil
• 25g/1oz butter
• 2 Portobello mushrooms
• chopped
• 2 cloves garlic
• finely chopped
• ½ lemon
• juice only
• 2 tbsp balsamic vinegar
• 2 tbsp chopped fresh chives
• 1 tbsp olive oil
• 25g/1oz butter
• 100g/3½oz monkfish fillet
• salt and freshly ground black pepper
• ½ lemon
• juice only
• 2 tbsp olive oil
• 3 new potatoes
• cut into mushroom shapes
• 3 cloves garlic
• skin on
• crushed
• 1 tbsp chopped fresh rosemary

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the sautéed mushrooms
• heat half of the olive oil with the butter in a frying pan and lightly fry the mushrooms and garlic for five minutes. Squeeze over the lemon juice
• drizzle over the balsamic vinegar and cook for a further 4-5 minutes
• or until reduced slightly. Stir in the remaining olive oil and the chopped chives.
• For the monkfish
• heat the olive oil and butter in an ovenproof frying pan. Season the fish with salt and freshly ground black pepper
• then add to the pan and fry for 2-3 minutes on each side
• or until golden-brown. Squeeze over the lemon juice
• then transfer to the oven to roast for 6-8 minutes
• or until the fish is cooked through. Remove from the oven and rest for five minutes
• then thickly slice.
• For the 'mushroom' tatties
• heat the olive oil in an ovenproof frying pan and lightly fry the mushroom-shaped potatoes for 4-5 minutes
• or until they start to colour. Add the garlic and rosemary
• then place the pan in the oven to roast for ten minutes
• or until the potatoes are golden-brown and tender.
• To serve
• pile the sautéed mushrooms onto a serving plate and place the sliced monkfish on top. Spoon the roasted 'mushroom' tatties around the edges of the plate and serve.