Monkfish with Herb Brown Butter

Step 1: Cut each monkfish fillet into 3 or 4 evenly sized pieces.

Step 2: Sprinkle both sides of the fish with salt and pepper.

Step 3: For optional resting, place a rack over a tray.

Step 4: Heat the oil in a non-stick pan over medium heat. Use medium-high heat if your stove runs weak.

Step 5: Put the thickest pieces of fish in the pan first. Leave them for 1 minute, then add the thinner pieces. Cook for a further 2 minutes, then flip the fish.

Step 6: Add the butter to the pan. Once it starts melting, add the garlic and thyme. When the butter starts foaming, tilt the pan and spoon the butter over the fish for 2 minutes, or until the internal temperature reaches 55°C/131°F or the flesh flakes easily. The butter will begin to smell nutty as it browns.

Step 7: Transfer the fish to the rack and rest for 3 minutes.

Step 8: Stir the herbs into the butter left in the pan. Serve the herb brown butter with the monkfish.

Step 9: For optional plating, slice the monkfish into 2.5 cm (1-inch) pieces. Place it on pea puree and drizzle with the herb brown butter. Garnish with any combination of dill, parsley or chervil, if desired.