Season the monkfish portions then wrap each one in the ... Meanwhile, put the fish stock in a pan with the onions and simmer gently for 5 minutes. Add enough of the cornflour mix to thicken ...

Finally, add the chicken stock and bay leaf and reduce by half. Just before serving, mix in the chopped thyme. Reheat when ready to serve. Heat the oven to 180C. Cut the monkfish into four portions.

Set aside and keep warm and drizzle with extra virgin olive oil when serving. To cook the monkfish: Pat the monkfish dry with kitchen paper and season with fine sea salt. Preheat your frying pan ...