Recipe Tip: Monkfish Stuffed with Olives and Pinenuts

Instructions

1. Step 1

   Preheat the oven to 180 °C. To prepare the aubergine, cut lengthwise into very thin slices (using a bread knife or sharp long edged knife is best) and fry in a pan with a little hot oil, ensuring each slice has enough oil on to cook sufficiently. Drain on kitchen paper.

2. Step 2

   Clean the rocket and chop finely with the olives, pine nuts and garlic and mix. Using a small, sharp knife, remove the large center bone (cartilage) of the monkfish. Season with salt, pepper and fill that space with the olive mixture.

3. Step 3

   Grease a casserole dish with oil and line the bottom with the aubergine slices, slightly overlapping them. Place the stuffed fish on top and wrap with the aubergine slices so that it is covered. Pour the wine into the dish, place the cherry tomatoes to one side, season with salt, cover with aluminium foil and bake in the oven for 20 minutes until cooked through.

4. Step 4

   To serve, cut the fish and aubergine into thick slices. Remove the tomatoes and allow to colour briefly under the grill then serve.

5. Step 5

   Fish Pie Andrew McConnell, chef and owner of the Builders Arms Hotel in Melbourne, Australia, has shared his Signature Fish Pie recipe with us.

6. Step 6

   Fish: Seabass with Lemon and Thyme Butter and Polenta This recipe is from Johanna Maier of Hubertus restaurant in Austria Fish

7. Step 7

   Mediterranean Fish Stew Club Prosper Montagné presents a Mediterranean recipe by Robert Speth. Fish

8. Step 8

   Trout Meunière with Sichuan Pepper and Brown Butter Fish and green Sichuan pepper go exceedingly well together, whether cooked Chinese style or in the traditional Meunière method.

9. Step 9

   Smoked Trout with Lentils and Speck A fish recipe from Restaurant Obauer in Werfen, Austria.