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.
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James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.
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