James Martin poaches monkfish tail with fresh spring vegetables for a quick and easy supper dish.
Cut each monkfish tail into 5 pieces through the bone.
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.
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.
Season with salt and pepper and sharpen with lemon juice before serving.
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