Monkfish en papillote

Monkfish suits robust flavours such as Pernod, which also goes particularly well with mushrooms. Serves: 4

Preparation time: 15 minutes Cooking time: 20 minutes

25g butter, plus melted butter for brushing

350g chestnut mushrooms, sliced 4 spring onions, finely chopped 1 garlic clove, crushed

1tbsp freshly chopped curly parsley 1 large leek, sliced into 5mm rings 4 x 175g thick monkfish fillets, membrane removed

4tbsp Pernod or dry white wine

1 Heat oven to 220°C (200°C fan) mark 7. Melt the butter in a pan and cook the mushrooms over a medium heat until golden. Set aside. 2 Mix together the spring onions, garlic and parsley.

3 Cut 4 x 30cm squares of foil or baking parchment and brush each one with melted butter. Put a few leek rings in the centre, followed by the mushrooms. Top with a fillet of monkfish and scatter with the parsley mixture on top. Drizzle with Pernod.

4 Bring the sides of the foil or parchment up to the centre and fold over to seal. Scrunch up the ends so the juices don’t escape. Arrange the parcels on a baking sheet and cook in the oven for 10-12min until the fish flakes when pressed with the point of a knife.

5 Serve the fish drizzled with cooking juices and seasonal vegetables.