Tom Brown served up a tasty monkfish with satay sauce, roast carrots and roasted peanuts on Saturday Kitchen.

The ingredients for the monkfish and satay sauce: 2 limes, 1 juice only, 1 sliced in half, to serve, 1 tsp runny honey, 1 tbsp dark soy sauce, 1 tbsp medium curry powder, 3 tbsp peanut butter, 200ml coconut milk, 2 x 180g pieces monkfish loin, trimmed and 2 tbsp olive oil.

For the roast carrots: 6 medium carrots, peeled, 1 tsp caster sugar, 30g unsalted butter, 1 tbsp white wine vinegar, 1 red chilli, finely chopped, 1 stick lemongrass, thinly sliced, 1 small bunch coriander, finely chopped and 30g roasted peanuts, roughly chopped.

See more delicious monkfish recipes in the book titled: Prestigious Monkfish Greats – Rad Monkfish Recipes, The Top 19 Edgy Monkfish Rec available from Amazon now.