James Martin poaches monkfish tail with fresh spring vegetables for a quick and easy supper dish.


  • 2 monkfish tails, 500g each

  • 100 ml water

  • 75ml Noilly Prat vermouth

  • ½ cloves new season garlic

  • 12 tips of asparagus

  • 150g green beans, cut in half

  • 200g fresh peas, podded

  • 500g fresh spinach, stalks removed

  • ½ bunches chives, chopped

  • 200ml double cream

  • Lemons, juice only


  • 1.

    Cut each monkfish tail into 5 pieces through the bone.

  • 2.

    Put the water, Noilly Pratt and garlic in a pan with a lid and bring to a simmer. Add the monkfish, cover and cook for 3-4 minutes. Add the asparagus and cook for another 2 minutes.

  • 3.

    Add the beans, cover with the lid then bring back to the boil. After another 2 minutes, fish out the garlic and add the peas, spinach and chives. Bring back to the boil before removing from the heat and adding the cream.

  • 4.

    Season with salt and pepper and sharpen with lemon juice before serving.


Recipe reproduced with permission of Good Food Channel.

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