A monkfish is extremely ugly, it's all enormous mouth and tail, hence its name of sea devil or frogfish. Our monk is the best, from Cornwall, from a fishing area that is SUSTAINABLE. Order either a tail or a fillet, the tail has a single easy to remove bone - no tiny annoying bones to spoil your dinner!
Scroll down to see our recipe for monkfish and smokey bacon.

We've just managed to get some English halibut, it won't be around for long, so take advantage of this delicious fish! It has a firm flesh that won't fall apart in cooking. Take care to keep it moist during cooking, either well wrapped in foil, or served with a sauce. We've tried it with a sauce of lemon juice, single cream, a few prawns and a few herbs - delicious! The steak in the picture was microwaved in milk (poached), then coated with flaked almonds and a few knobs of butter and quickly grilled. These are skinned, boneless 250g fillets that will easily serve two - there's no bones or skin, so no waste!