Monkfish Medallions and Brown Butter Meunière Sauce

Meanwhile, peel and grate the garlic (or use a garlic press). 

Zest and halve the lemon.

Trim the bottom 2cm from the asparagus and discard. Roughly chop the capers.

Pop the monkfish in a medium bowl and pat dry with kitchen paper, then add the flour (see pantry) and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish. 

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with more oil, then sprinkle over the bacon and return to the top shelf of your oven until crispy and golden, 10-15 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. 

When hot, add the monkfish pieces to the pan. Cook the monkfish pieces for 3-4 mins each side, adjusting the heat as necessary. When cooked, remove the pan from the heat. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender, 10-12 mins.

Once the fish is cooked, set aside and cover to keep warm. 

When asparagus have 5 mins remaining, add the peas and half the garlic to the tray. Toss through the asparagus and return to the oven to warm through.

Pop the (now empty) pan back on medium heat (no oil). 

Add the butter to the pan. Once melted, gently simmer the butter until it starts to foam.

Continue cooking until brown specks appear and it smells nutty and biscuit-like, 3-4 mins - you've made brown butter!

Lower the heat and add the capers and remaining garlic. Stir-fry, 1 min. Remove from the heat and add a pinch of lemon zest, sugar and water for the sauce (see pantry for both amounts). Stir vigorously. 

Add a squeeze of lemon juice and stir the monkfish back in.