A stunningly fragrant and different way to serve monkfish. Pescatarians can use can use foil picking it off before serving

4 monkfish tails, skinned

1 medium sized courgette, finely grated

2.5cm cube fresh ginger, finely chopped

3 tablespoons finely chopped fresh coriander

Half a hot chilli, deseeded and very finely chopped

1 lime juiced.

• Combine coriander, ginger, chilli, courgette and lime juice

• Leave mix to sit for 10 minutes

• Remove backbone from monkfish tails carefully, leaving a gap down the middle of each

• Lay 2 slices or foil on your work surface. Lay a fish tail across it, and carefully spoon a generous amount of the courgette mix. Then tightly roll the fish in the foil.

• Pack the tails into a baking dish just big enough to fit them. Pack the remaining space with any left over stuffing

• Set oven to 170C

• Bake for 15–20 minutes until the fish is just cooked.

• When cooked, strain juices off to use on table as sauce

• Allow 5 minutes resting time

• It works wonderfully with diced roasted butternut squash and steamed green beans