Monkfish bourguignonne

Serves: 4

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Prep Time: 35

Cook Time: 25

• a little olive oil
• 60g diced pancetta
• 6 button mushrooms
• 6 button onions
• 1 clove of garlic, finely chopped
• 1 sprig of thyme, finely chopped
• 150ml red wine sauce
• 1 monkfish tail
• salt and pepper
• a little flour (add ½ tsp five-spice powder for a more punchy flavour)
• 3 tsp butter (1 for monkfish, 1 for wilting the spinach and 1 for the sauce)
• 500g spinach

Method

1. Make the sauce by adding a little oil to a saucepan, then add the pancetta and cook while stirring until it starts to change colour. Add the mushrooms and onions, and cook until they are also browned – by this point it should all be nicely cooked.
2. Now add the garlic and thyme, stir for 30 seconds and then add the red wine sauce. Bring to a simmer, then lower the heat and leave to reduce.
3. Pre-heat the oven to 190°C (fan oven 170°C), gas mark 5. Season and flour the monkfish. In a hot pan on a medium heat, add a little oil and 1 tsp butter. Once the butter has melted, add the monkfish and sear, then turn and repeat until evenly coloured. Place the monkfish in the oven for 6 minutes, turning. Remove from the oven and leave to rest for 1 minute.
4. Meanwhile, melt 1 tsp butter in a saucepan, then add the spinach and a pinch of salt and pepper. Stir continuously until the spinach has wilted. Remove from the heat.
5. The red wine and pancetta sauce should have slightly thickened while cooking. Add 1 tsp butter and a pinch of salt and pepper before serving. To serve, place the spinach in the centre of the plate and the monkfish on top, then spoon the sauce around.

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