The Ingredients:

1 fillet of monkfish

50g unsalted butter

2 tbsp flour

150ml milk

2 tbsp Pernod

Fresh Dill

Spinach, Rocket and Kale leaves

Maldon sea salt

Ground black pepper

Wedge of lime

The Make:

Pre heat oven to 160C. Take a large sheet of tinfoil and place two slices of butter in the centre. Place the monkfish fillet on top of the butter with a sprig of dill and a wedge of lime. Fold up the foil around the fish to make a parcel. Place foil parcel in the oven and cook for 20 minutes. Melt 50g butter in a pot. Mix in the flour to make a roux. Stir constantly on a low heat. Add the Pernod gently making sure not to split the sauce. Stir. Add milk and stir until the sauce is as thick as custard. Stir in some chopped dill and a pinch of salt. Steam the green leaves in a pot with some butter and a splash of milk. Season with salt and pepper. Once soft, squeeze off the liquid and serve with slices of monkfish and dill sauce.

Enjoy.