James Martin served up a tasty Spanish style roasted monkfish tail with tomatoes on James Martin’s Saturday Morning.

The ingredients are: Spanish roasted monkfish, 4 x 150g monkfish tail, 25ml olive oil, Few sprigs fresh rosemary, Few sprigs of thyme, 2 cloves garlic, Salt and pepper, 300g tomatoes, chopped, 100g Serrano ham, 1 tsp smoked paprika and Knob of butter.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.