Chris Duffy brings this sumptuous monkfish recipe to you from Birmingham
1. For the walnut sauce, place the walnuts, garlic and olive oil in a food processor and blitz until smooth. Remove from the processor and fold in the grated cheese.
2. Preheat a pan with some olive oil and brown the seasoned monkfish. Once the monkfish is almost cooked add the butter and garlic and roast until golden brown.
3. Finish with the chopped parsley and capers. On a warm serving plate, spoon on to the centre some of the walnut sauce. Place a handful of the rocket on top of that and then place on the monkish. To finish, spoon some of the garlic and caper butter over the fish.
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Recipe © courtesy of Chris Duffy, chef at Filini
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