This recipe was provided by our guest chef Tom Brown.


180-200g portion of monkfish on the bone (cut across the bone - your fishmonger can do this)

4 tsp ras el hanout

50g unsalted butter

SPICED AUBERGINE PUREE - makes enough to serve 4

2 Large Aubergines

1 Lemon, juiced

1 Onion peeled and chopped

1 Garlic Clove peeled and chopped

80g Caster Sugar

3tsp ras-el-hanout

3tsp Harissa

60ml Extra virgin olive oil


20ml veg oil

small bunch of fresh basil

1 inch of Ginger

1tbsp Lime juice and zest


1. Rub the monkfish with ras-el-hanout and leave to marinate for 1 hour.

2. Add to a hot plan with oil and cook for 2-3 minutes until golden.

3. Turnover and add 50g of unsalted butter. Leave to foam and base for another 3 minutes until monkfish is cooked. Take off the heat and leave to rest.

4. To make the aubergine purée, peel and dice the aubergine. Add to a pan and add harissa, ras-el hanout, sugar, lemon juice, onion and garlic. Cook down gently on a medium heat until it starts to stick at the bottom and aubergine is soft. Remove from pan and blitz in food processor until smooth.

5. To make the dressing, chop up the ginger and the basil finely and add this to the juice of the lime.

6. Mix together in a bowl with the oil and season with salt to taste and then set aside.

7. Add monkfish to plate with a spoonful of the aubergine puree and drizzle with basil and ginger dressing.

8. Serve with crusty white bread and butter.