1 punnet basil shoots or pea shoots
For the basil oil, blend the basil and vegetable oil in a food processor until smooth. Strain the mixture through a sieve and set aside. Discard the solids left behind in the sieve.
For the rosemary-roasted monkfish, preheat the oven to 190C/375F/Gas 5.
Place the rosemary along the length of the monkfish tail and, using butcher's string, tie the rosemary to the monkfish at 3cm/1¼in intervals. Season with salt and freshly ground black pepper.
Heat the oil in an ovenproof frying pan and fry the monkfish for 2 minutes on each side. Add the butter to the pan and transfer to the oven for 10-12 minutes, or until the fish is cooked through. Remove from the oven and set aside to rest for 20 minutes.
Meanwhile, for the nutty couscous, heat the butter and olive oil in a frying pan. Add the couscous and season, to taste, with salt and freshly ground black pepper.
Reduce the heat and cook for 1-2 minutes, stirring regularly, until the couscous becomes dark brown in colour.
Remove the pan from the heat and pour over 650ml/1 pint 3fl oz water, cover with a lid and set aside for 4-5 minutes, or until all of the water has been absorbed. Fluff up the coucous grains with a fork.
Slice the asparagus into large pieces and stir into the couscous. Stir in the chervil, lemon zest and 1-2 tablespoons of the basil oil.
To serve, remove the string from the monkfish and cut the fillets away from each side of the bone. Cut each fillet into 4 pieces.
Spoon the couscous mixture in a line onto each of 6 serving plates. Place the monkfish fillets on top and garnish with the basil shoots. Drizzle any remaining basil oil around the plate.
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 guest chefs Dan Doherty and Daniel Galmiche.