Ingredients
For the fish and potatoes
1 potato, peeled and chopped
2 tbsp olive oil
3 tbsp crushed black peppercorns
2 monkfish fillets
salt
1 tbsp fresh chives, chopped
1 tbsp butter
For the sauce
1 tbsp olive oil
1 garlic clove, peeled and crushed
55g/2oz button mushrooms, chopped
30ml/1fl oz white wine
85ml/3fl oz double cream
2 tsp wholegrain mustard
1 tbsp fresh lemon juice
1 tbsp fresh dill, chopped

Method
1. Preheat oven to 250C/500F/Gas 9.
2. Bring a medium pan of water to the boil.
3. Add the potatoes to the water and boil for 6-8 minutes, or until soft.
4. Heat the oil in a large frying pan.
5. Dip the monkfish in the peppercorns.
6. Add fish to the frying pan and fry for 2-3 minutes, either side.
7. Transfer fish to oven and bake for 6-8 minutes.
8. Heat the oil for the sauce in a small pan.
9. Add the garlic and mushrooms and sauté for three minutes.
10. Pour in the wine and cream.
11. Turn up the heat to reduce and thicken the sauce.
12. Add the mustard and lemon juice and simmer for two minutes.
13. Take the sauce off the heat and add the dill.
14. Drain the potatoes and mash with the salt, chives and butter.
15. Remove the fish from the oven.
16. Place a spoonful of the potatoes on two plates.
17. Top with the fish, drizzle over the sauce and serve.