Ingredients

Ingredients For the basil oil

• bunch fresh basil

• 200ml/7¼fl oz vegetable oil

For the rosemary-roasted monkfish

• 3 sprigs fresh rosemary

• 3kg/6lb 10oz monkfish tail, on the bone

• salt and freshly ground black pepper

• 50ml/2fl oz olive oil

• 25g/1oz butter

For the nutty couscous and asparagus

• 25g/1oz butter

• 50ml/2fl oz olive oil

• 500g/1lb 1oz couscous

• salt and freshly ground black pepper

• bunch asparagus, blanched for 3 minutes in boiling water, refreshed in iced water

• bunch fresh chervil, finely chopped

• 1 lemon, zest only

To serve

• 1 punnet basil shoots or pea shoots

Description

Recipe Uses Bunch Fresh Basil, 200ml/7¼fl Oz Vegetable Oil, 3 Sprigs Fresh Rosemary, 3kg/6lb 10oz Monkfish Tail, On The Bone, Salt And Freshly Ground...

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