Grilled Monkfish with Fennel Wedges

Grilled Monkfish with Fennel Wedges

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Serves 1

1 fennel bulb, cut into wedges

Fry light, for spraying

Salt n pepper

170g/6oz monkfish fillet, skinned

Carrot and Pimiento paste

1 large carrot, cut into large chunks

Fry light

28g/1oz canned pimiento, drained

1 tbsp finely chopped fennel or dill

1 tbsp very low fat fromage frais

Salt n pepper

1. Make the carrot and pimiento paste. Place the carrot chunks in a roasting pan and spray them lightly with fry light. Roast in a preheated oven at 200C/400F/Gas mark6 for about 20 mins until golden brown.

2. Put the carrot in a blender with the pimiento  and fennel or dill and blend until pureed. Transfer to a bowl and then stir in the fromage frais and season to taste with salt n pepper.

3. Meanwhile, spray a cast iron grill pan with fry light and place over a med heat. Add the fennel wedges and cook until slightly softened and charred on all sides. Remove from the heat and keep warm.

4. Add the monkfish to the pan and cook for 3-4 mins on each side until cooked and golden brown. Serve hot with the carrot and pimiento paste and the fennel wedges.