Firm enough to take a damn good cooking. Toss off some pancetta

Five lugs and a squirt of your third best Olive Oil Of Extended Virtue, gently nurdle a shallot while you toast some pine nute, turn up the heat till things get really steamy, slap the old monkfish in and sear it and flip it and give it another going over then turn the heat down and add a glass of s**t yet still overpriced white wine, when that's reduced down flub in some oak-aged balsamic and when that's done take the fish out, use a basting syringe to get all the yummy stuff from the pan then thrust it into the fishy mess and squirt your juices in.

Alternatively, lightly grill it and serve with a mango and rocket salad and a Gruener Veltiner. The peppery notes of the wine perfectly compliment the sweetness of the mango and the rocket sets off the fish beautifully.

Posted By: Jamie Oliver, May 20, 13:43:14