Preheat your oven to max. Place the monkfish chop in a roasting dish, season and drizzle with olive oil.  Place in the preheated oven for 10 minutes then remove and spoon 2tbsp of lime pickle butter over the fish. Put back in the oven for 5 minutes then remove.  Put the monkfish on a plate and pour over the butter juices from the pan. Top with chopped spring onion and some roughly torn fresh coriander and serve with an optional wedge of lime.