Pan-Fried Monkfish Medallions

Meanwhile, halve the baby plum tomatoes. Zest and halve the lemon. Roughly chop the dill (stalks and all). Cut the butter into small pieces. When you turn the fennel, add the tomatoes to the tray, drizzle with white wine vinegar and return to the oven for the remaining cooking time.

Put a small saucepan of water on to boil to cook the samphire later (don't add any salt - the samphire is salty enough!). Put the monkfish on a plate and pat dry with kitchen paper. Season on both sides with salt and pepper. IMPORTANT: Remember to wash your hands after handling raw fish. When the potatoes and veg have about 10 mins left, heat a drizzle of oil in a large frying pan on high heat. When hot, add the monkfish pieces.

Cook the monkfish pieces for 3 mins each side, adjusting the heat as necessary. IMPORTANT: The monkfish is cooked when opaque in the centre. When cooked, transfer to a plate and set aside. When you turn the monkfish, drop the samphire into the boiling water and cook for 3 mins before draining in a sieve. Return to the pan (off the heat) with the lid on to keep warm.

Turn the heat to low, then add the lemon juice to the frying pan and gradually stir in the butter until melted and combined. Stir in half the dill - this is your sauce! Return the monkfish to the sauce and turn to coat, remove from the heat. When the potatoes are cooked, sprinkle over the lemon zest and toss to coat. Get ready to serve.