Tandoori Monkfish with Fennel and Blood Orange Salad

For the monkfish

4 x 200g monkfish tails on the bone (skin removed) or 4x 120g skinned monkfish portions

150g natural yogurt

2 tbsp vegetable oil (plus extra for cooking)

Juice of 1 lime

1 clove garlic, minced

1 small thumb of ginger, minced

½ tsp ground cumin

½ tsp ground coriander

½ tsp turmeric

1 tsp garam masala

¼t sp cayenne

Sea salt

For the fennel and blood orange salad

1 bulb of fennel

2 blood oranges

2 tbsp rapeseed oil

1 tbsp parsley, chopped

Sea salt