Ingredients

• 150g/5½oz monkfish tail
• membrane removed
• olive oil
• for drizzling
• 1 tsp crushed black peppercorns
• 2 sprigs fresh rosemary
• chopped
• pinch salt
• ½ onion
• finely sliced
• 1 tbsp balsamic vinegar
• 150g/5½oz Puy lentils
• cooked according to packet instructions
• 300g/10½oz butternut squash
• chopped
• 2 tbsp olive oil
• 2 garlic cloves
• unpeeled
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 6.
• For the roasted monkfish
• drizzle a little olive oil over the monkfish tail. Mix the crushed peppercorns
• rosemary and salt together in a bowl
• then press onto the monkfish. Heat a little olive oil in an ovenproof frying pan
• add the monkfish and fry until golden-brown on all sides. Transfer to the oven and roast for a further 2-3 minutes
• or until just cooked through.
• Heat a little olive oil in a saucepan
• add the onion and fry until softened. Add the balsamic vinegar and fry for another minute. Add the cooked Puy lentils and a splash of water and cook for 1-2 minutes. Season well with salt and freshly ground black pepper.
• For the roasted butternut squash
• place the butternut squash onto a baking tray. Drizzle with olive oil
• season with salt and freshly ground black pepper and scatter over the garlic cloves. Place in the oven and roast for ten minutes
• or until tender and golden-brown.
• To serve
• pile the lentils onto a serving plate
• scatter with the roasted butternut squash and place the roasted monkfish on top.