A delight for one.


  • ½ tsp Tandoori spice
  • 185g monkfish fillet
  • 1 clove of garlic sliced
  • ¼ onion, diced
  • 1 small red chilli, split
  • 20g butter
  • 100ml white wine
  • 200ml cream
  • Pinch of saffron
  • 6-8 mussels
  • Flat parsley, chopped
  • 1 lemon
  • Salt and pepper
  • 1 tblsp diced Gubbeen chorizo


  • Sprinkle the Tandoori spice over the monkfish and lightly oil it.
  • Preheat the oven 200C.
  • In a heavy-bottomed pan, melt some butter and dash of oil. When it is smoking, add the monkfish. Let the spices caramelise, then put the pan in the oven for about 3-4 minutes. When the fish is firm to the touch when cooked, take out of the oven and let rest.
  • For the sauce, take another pan and melt the butter, add the diced onions, garlic and chilli. Soften for a couple of minutes.
  • Add the white wine and reduce down by half, then add the cream and saffron.
  • Add the mussels and cover with a lid - let them poach in the sauce for 2 minutes.
  • Finish with chopped flat parsley, a squeeze of lemon and the diced Gubbeen chorizo.
  • Arrange the monkfish, mash and mussel sauce in a bowl.

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