Monkfish and Mussels with Tomato Sauce - James Martin Chef

Ingredients

• 500g fresh mussels
• 3 garlic cloves
• 1 small bunch of parsley
• 50ml white wine
• 75g butter
• splash of olive oil
• 1 shallot, peeled and diced
• 12 large tomatoes, skinned, deseeded and diced
• 1kg monkfish tail
• 1 tsp seaweed seasoning
• Salt and pepper
• Preheat the oven to 180°C.
• Put the mussels, 1 garlic clove, parsley, butter and wine in a pan, cover and cook for 3-4 mins. Drain into a bowl, then remove half the mussels from the shells and put them to the side for later.
• In the same pan, add a splash of olive oil, the shallot and the rest of the garlic, and cook for 2 mins. Add the tomatoes and cook for 1 min, then add the mussels back in with some of the juices.
• Pan fry the monkfish. Roll in the seasoning, then roast for 8 mins.
• To serve, spoon the sauce onto a platter, top with the mussels in the shells, then sit the monkfish on top.