Rick Stein served up a tasty grilled monkfish tail with roasted red pepper sauce, olive oil mash and salad on Rick Stein’s Cornwall.

The ingredients for the roasted red pepper sauce: 2 red peppers, 300ml fish stock, 40ml dry white wine, pinch saffron, pinch dried chilli flakes, 85ml olive oil, 1 tbsp sherry vinegar, 1 tbsp butter, salt and freshly ground black pepper.

For the olive oil mash: 600g floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks, 4 tbsp olive oil and olive oil, for brushing.

For the fish: 2 monkfish tails, skin and membrane removed and 4 sprigs thyme, leaves only.

To serve: salad leaves, olive oil and lemon juice.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.