- 800g / 28 oz monkfish tail (cut into 4 equal portions)
- Sea salt and black pepper.
- 3 tablespoons of sesame oil.
- 4 chopped cloves of garlic
- A few sprigs of thyme.
- 50 ml / 1.6 oz sherry vinegar
- 5 tablespoons of soy sauce.
- 3 tablespoons of honey.
- 200 ml / 6.7 oz fish stock.
- 2 finely sliced lemons.
- sprigs of coriander.
- Pre-heat your oven to 180c / 356f
- Remove the outer membrane from the monkfish tail and cut it into 4 equal size portions. If this membrane is left on it can be tough and cause the fish to curl up when you cook it.
- Season the monkfish with salt and pepper and heat the sesame oil in a large sauté pan.
- Brown the monkfish pieces over a high heat with the garlic and thyme for 1–2 minutes on each side until golden brown.
- Place the monkfish on a baking tray in the oven for 5-6 minutes to cook while you finish off the sauce.
- Add the sherry vinegar to the garlic and thyme left in the pan after you browned the monkfish. Bubble until reduced by half.
- Drizzle over the soy sauce and honey and shake the pan to mix.
- Pour in the fish stock and add the lemon slices.
- Let the liquid bubble and reduce down until syrupy, which will take about 5 minutes or so.
- By now the monkfish should be cooked through.
- Serve the monkfish with the sauce poured over and come coriander sprigs to garnish.
- Serving Size: 4 portions