This knockout fish recipe from Mitch Tonks at
Serves 4
1. Preheat the oven to 200°C. Take a roasting dish, put the sliced fennel in a row down the middle, sit the monkfish on top and put the cloves of garlic around the fish.
2. Give the tomatoes a squeeze to release their juices and then add them, sprinkle in the ground coriander, pour in the olive oil and season.
3. Roast in a hot oven for 40 minutes. Remove and stir in the herbs.
4. Either serve whole in the middle of the table or remove from the bone and serve with a spoonful of the vegetables and the oil.
© Mitch Tonks
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