Chermoula-crusted monkfish brochettes

SERVES 4

2 x 300g-350g monkfish tail, skin removed

½tsp sea salt

For the cucumber and mint sauce

100ml natural yoghurt, strained for 30 minutes

¼ cucumber, halved lengthways and deseeded

7g mint, leaves removed and finely chopped

For the chermoula

10g coriander, leaves removed and finely chopped

4 garlic cloves, crushed to a paste with sea salt

2tbsp sweet paprika

2tsp freshly ground cumin

½tsp cayenne large pinch saffron soaked in 1tsp boiling water

3tbsp extra virgin olive oil, plus extra for cooking and serving juice 1 small lemon

For the couscous

175g couscous

375ml fish stock (or water), boiling large pinch saffron soaked in 1tsp boiling water

2tbsp extra virgin olive oil zest and juice 1 small lemon

To serve 1 bunch radishes

2 small fennel bulbs

10g coriander leaves (half finely chopped, the rest kept whole) mandolin

4 metal skewers steamer To make the sauce, pulse the cucumber and mint in a food processor. Mix with the strained yoghurt and place in the fridge until ready to serve.

Slice the fillets off each monkfish tail. Cut the fillets into 3.5cm pieces, rub with some of the sea salt and set aside.

Add the remaining salt to the chermoula ingredients and mix well. Smear the mixture over the fish and thread on to the skewers. Place them on a baking tray lined with foil, pour over some of the olive oil and leave to marinate.

Meanwhile, place the couscous in a heatproof bowl and pour over the boiling stock or water, saffron, oil, lemon zest and juice and season with sea salt and black pepper. Stir, cover with cling film and leave for about 10 minutes until all the liquid is absorbed.

Fluff it up with a fork then cover, set aside and keep warm.

Set the grill to high and cook the fish for 4 minutes, turn over and grill for a further 1-2 minutes until tender. Remove and set aside to rest while you slice the radishes and fennel with the mandolin.

Divide the couscous between four plates, scatter over the radishes, fennel and coriander leaves. Place the monkfish pieces on top and serve alongside the cucumber and mint sauce.