An elegant and seasonal dish


  • 1 portion of monkfish
  • 50 ml chicken stock
  • 50 g butter
  • 3 large scallions
  • 2 stalks sprouting broccoli
  • 75 g petit pois
  • 2 slices of streaky bacon
  • 1/2 tbsp chopped flat leaf parsley
  • salt & pepper
  • new potatoes to serve
  • butter
  • chopped fresh mint


  • Defrost frozen petit pois
  • Crisp the bacon in the oven and keep warm
  • Melt half the butter in a casserole dish and add the onions
  • Cook onions briefly until a little soft and then add the sprouting broccoli turning them over in the butter
  • Add the stock, season and simmer to reduce a little of the liquid
  • Place the fish on top of the vegetables.  Cover and cook for 4-5 minutes
  • Uncover casserole and add the petit pois. Dot remaining butter on top and scatter the parsley over the dish shaking to incorporate the butter into the sauce
  • Serve with new potatoes, coated in butter and finely chopped fresh mint

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