- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
For the chips
- 700 g potatoes, Maris Piper or King Edward
- 1 litres boiling stock
- 3 tbsp vegetable oil
- 1 pinch paprika
For the basil sauce
- 45 g basil
- 1/2 lemon, juice only
- 6 tbsp olive oil
For the fish
- 4 monkfish, each 200g
- 1 tbsp olive oil
1. Preheat the oven to 220C/gas7
2. For the chips: cut the potatoes into thick chips and cook in the hot stock for 6 minutes or until tender. Drain in a colander (keep the stock for soup) and leave the chips to cool slightly.
3. Carefully toss the chips in the oil and arrange on a non-stick baking tray. Cook in the hot oven for 10-15 minutes turning once or twice, until golden and crisp. Sprinkle with salt and paprika.
4. For the basil sauce: set aside 4 sprigs of basil for a garnish. Remove any large stalks from the remainder and put the leaves in a food processor with the lemon juice and a little salt and pepper. Blitz until you have a paste then, with the machine still running, gradually but slowly add the olive oil. Season.
5. For the fish: heat a chargrill pan over a medium heat.
6. Brush the monkfish with a little oil, season and cook on the hot chargrill pan for about 3-5 minutes on each side (depending on thickness of fillet), until golden on the outside but still moist and juicy in the centre.
7. Serve the monkfish drizzled with the basil sauce and the chunky chips on the side. Garnish with the sprigs of basil.
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