4 170g monkfish fillets
bay leaf
1 lemon slice
black peppercorns
4 tablespoon olive oil
juice of 1 lemon
zest of lemon
1 small red chilli, finely chopped
1 clove garlic, crushed
sea salt
8-10 large basil leaves, shredded
Put fish in saucepan, ocver with cold water. Add bay leaf, lemon slice and a few peppercorns. Bring slowly to the boil, switch off and leave it to sit, covered, for 20 mins. Mix marinade ingredients. Drain fish on kitchen paper then place it in the marinade and baste it so that all sides are covered. Chill for at least 2 hours. Remove from fridge 30 mins before serving. Serve on lettuce leaves, drizzle over the marinade and scatter on a bit of extra basil.