2 small pieces of monkfish fillet
4 rashers smoked pancetta
2 banana shallots
Butter 300g frozen petit pois
50ml double cream
50g smoked bacon lardons
1 baby gem lettuce
salt and pepper
Wrap each fish fillet with two rashers of the pancetta in a cross pattern and put in the fridge for half an hour to chill.
Heat oven to 180.
Fry finely chopped shallots in butter for 5 minutes without browning.
Boil the peas for a couple of minutes in salted water then add half the peas to the shallots.
Add the cream to the peas and shallots and cook for another couple of minutes to warm through then puree the mixture. Fry the lardons in some more butter until cooked through then add the peas and the puree and warm through again.
In a separate pan, fry the fish in butter until browned on both sides.
Once browned, finish for a couple of minutes in a hot oven until cooked through.
Add finely sliced lettuce and salt and pepper to the peas and mix through.
To serve place a small pile of the peas in the centre of a small plate. Slice the fish at an angle and sit on top of the peas with the centre of the fillet facing up.
Dress with rapeseed oil.
Alex says: "All of the fish we've had has been brilliant and we are really enjoying the fish boxes, the scope they gives us to try out new recipes, and we're looking forward to many more"