Roasted monkfish chop with lime pickle butter

2 Monkfish chops (A different cut of monkfish or another fish like gurnard or hake would work well too but you may need to adjust the cooking times) 

Rockfish lime pickle butter 

A small bunch of coriander 

2 green chillies finely sliced 

4 spring onions finely sliced 

8 green cardamom pods 

A pinch of ground cumin 

Basmati rice - follow the instructions on your rice for the amount you’ll need per person 

4 tomatoes cut into 8’s 

1/2 red onion finely sliced 

1/3 cucumber peeled, cored and cut into 10mm cubes 

The juice of 2 limes 

Olive oil 

Vegetable oil for frying 

Salt

Preheat your oven to 220℃ Fan, 240℃. 

To cook your rice, wash it well, then add to a pan with some salt and 8 cardamom pods, cover with 1.5 times water to rice and cook until the water has been absorbed. Turn off the heat and cover the pan with a clean tea towel then place the lid on top and allow the rice to steam and finish. 

While your rice is cooking, heat a non-stick pan and when hot add a few tablespoons of vegetable oil. When the oil is shimmering, lay the monkfish in the pan. Cook the monkfish on one side for 3-4 minutes until it is golden, and then turn it over and do the same for the other side. When both sides have cooked transfer the fish to a roasting dish then place in the oven to cook for a further 5-7 minutes. Take the monkfish out of the oven and leave on the side to rest. 

While your fish is in the oven, make the salad by mixing the cucumber, tomatoes and onion together. Dress with the lime juice, a pinch of salt, a good pinch of cumin and some olive oil and set aside. 

Melt 4 tablespoons lime pickle butter in a small pan, you don’t want it totally melted, you want a fews “ ice cube” like bits to remain amidst the melted butter. 

To serve, place the fish on a plate, spoon over the butter and sprinkle with chopped coriander, the chillies and spring onion. Add a spoonful or two of rice and a spoonful of the salad to the plate and enjoy.