• 15 whole blanched almonds
  • 800 g (1 lb 10 oz) monkfish fillet, skinned
  • 1 onion, thinly sliced
  • olive oil, for drizzling
  • 3 garlic cloves, crushed
  • large pinch of saffron threads, crushed
  • 1 tablespoon finely chopped parsley
  • 250 g (8 oz) fresh or frozen peas
  • salt and pepper

Roast the almonds in a dry frying pan over a medium heat for a few minutes until toasted.

Cut the monkfish into 8 evenly sized pieces. Spread the onion over the base of a medium-sized flameproof casserole and arrange the monkfish over the top. Season to taste with salt and pepper and drizzle over a little oil. Cover tightly and cook over a medium heat for 5–6 minutes.

Meanwhile, in a food processor add the almonds, garlic, saffron and parsley, and blitz until finely chopped. Add 2–3 tablespoons water and blitz again to make a coarse paste.

Remove the lid from the casserole, spread the almond mixture over the top of the fish and add the peas. Re-cover and cook for a further 4–5 minutes or until the fish is cooked through. Serve immediately.

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