WHAT YOU DO
Step 1. Make your herb oil simply by combining all herbs and oil in a blender.
Step 2. Make up your salsa by draining off the juice from the capers, then quarter your cherry tomatoes, add your spring onions and the rest of the ingredients.
Step 3. Turn on your oven and preheat to 180C/gas mark 4.
Step 4. Lightly fry the carrots, courgette, celeriac and garlic in oil for about eight minutes, add the white wine and reduce by half, then add your fish stock and cream and season. Simmer for a further three minutes, add the herb oil and allow to reduce until the vegetables are cooked and the broth has thickened. Add the sliced scallions.
Step 5. While your vegetables and sauce are reducing, seal off your monkfish in butter and oil and place in the oven for 8 to 10 minutes. Remove from oven and allow the monkfish to rest for five minutes.
Step 6. To serve, assemble the vegetables and sauce in a shallow bowl, place the monkfish on top, sprinkle over the olives and top with your caper salsa and some lemon wedges.
TIP: Make sure the monkfish is trimmed of any sinew to prevent it from being tough.
