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Portobello mushrooms with garlic and chives, topped with roasted monkfish

Portobello mushrooms with garlic and chives, topped with roasted monkfish is a fish recipe made with Olive Oil, Garlic Finely Chopped, Balsamic Vinegar, and Garlic Skin On Crushed. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 2 clove
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 3 clove

Method (preview)

1. 1

   For the sautéed mushrooms, heat half of the olive oil with the butter in a frying pan and lightly fry the mushrooms and garlic for five minutes.

2. 2

   Squeeze over the lemon juice, drizzle over the balsamic vinegar and cook for a further 4-5 minutes, or until reduced slightly.

3. 3

   Stir in the remaining olive oil and the chopped chives.

4. 4

   For the monkfish, heat the olive oil and butter in an ovenproof frying pan.

5. 5

   Season the fish with salt and freshly ground black pepper, then add to the pan and fry for 2-3 minutes on each side, or until golden-brown.

6. 6

   Squeeze over the lemon juice, then transfer to the oven to roast for 6-8 minutes, or until the fish is cooked through.

7. 7

   Remove from the oven and rest for five minutes, then thickly slice.

8. 8

   For the 'mushroom' tatties, heat the olive oil in an ovenproof frying pan and lightly fry the mushroom-shaped potatoes for 4-5 minutes, or until they start to colour.

9. 9

   Add the garlic and rosemary, then place the pan in the oven to roast for ten minutes, or until the potatoes are golden-brown and tender.

10. 10

    To serve, pile the sautéed mushrooms onto a serving plate and place the sliced monkfish on top.

11. 11

    Spoon the roasted 'mushroom' tatties around the edges of the plate and serve.