Firm, meaty fillets of monkfish pan fried and served with a beurre noisette laced with red wine.
Season the monkfish with a little salt.
Heat a large frying pan until medium hot, add a knob of the butter and all the oil. Cook the monkfish on each side until just golden – about a minute either side.
Remove the fish and rest on a plate covered in cling film.
Place the red wine, vinegar, sugar, 50ml/2fl oz water and shallot into a saucepan and cook until reduced to a syrup.
Heat a frying pan over a high heat and cook the remaining butter, thyme and whole garlic clove until a nut-brown colour.
Mix the red wine syrup and butter together – there should be double the quantity of butter to red wine – check the seasoning, then remove the garlic clove.
To serve, place the monkfish onto plates then spoon the red wine dressing over the top.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents with help from top chefs Gennaro Contaldo and Francesco Mazzei.