Monkfish with sautéed potatoes, red wine sauce and salsa verde Archive

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, lightly crushed
• 1 slice bread, cubed
• 1 potato, cut into cubes
• 1 monkfish tail, bone and membrane removed
• 100ml/3½fl oz red wine
• 50ml/2fl oz hot vegetable stock
• 1 tbsp sugar
• salt and freshly ground black pepper
• handful fresh flatleaf parsley
• handful fresh mint
• handful fresh basil
• 2-3 tbsp olive oil
• 2 tsp Dijon mustard
• ½ lemon, juice only
• 50g/2oz Camembert, chopped, to serve