Yoghurt-marinated wild monkfish with Linguine

Method

1. Preheat the oven to 190°C.

2. Cut the monkfish into chunky pieces. Mix the yoghurt with the chopped coriander, ginger, chilli, garlic, and lime zest and lime juices.

3. Put the pieces of monkfish into the yoghurt; make sure it is well covered. Leave in the marinate for at least 3 hours or maximum one day. Transfer the monkfish onto a tray. Sprinkle a little bit of sea salt over each piece. Cook for around 10 minutes.

4. Cook the Linguini in salted boiling water until ‘al dente’. Heat a pan, add some sesame oil and the halved cherry tomatoes, stir until the tomatoes begin to soften. Mash them with a wooden spoon. Cook the fresh Linguini in lots of boiling salted water for 30 seconds to a minute, drain well, add to the tomato, season with salt and pepper and stir in piece of butter as well.

5. Serve the pasta on warm plates with the monkfish on top, drizzle the sesame oil and a squeeze of lime juice over the pasta — and enjoy!