Monkfish, pea and orange salad

SERVES 4 Ingredients

A little rapeseed oil for frying Pinch of sea salt Pinch of freshly ground black pepper 200-250g monkfish medallions A good knob of butter 60-70g cooked or frozen peas A handful of small salad leaves and herbs

For the dressing: The grated zest and juice of a small orange 1 tbsp cider vinegar 3 tbsp rapeseed or olive oil

METHOD

1. Heat the rapeseed oil in a frying pan, season the pieces of monkfish and fry for two to three minutes on each side, adding the butter when they are turned, then transfer to a small plate.

2. Whisk all of the ingredients for the dressing together, add the peas and season.

3. To serve, arrange the pieces of monkfish on serving plates with the salad leaves and spoon over and around the peas and dressing.