Season the flesh of the fish with salt, pepper and olive oil. Heat a non-stick pan over a medium hot flame. Place the fish in the pan and hold until it relaxes turn the heat down to medium.
When golden turn over and add 50g knob of butter and place in the oven until firm (depending on the thickness of the fish) then take out and rest in the pan.
Cut the fennel into thin wedges. Heat a pan to a medium heat with the olive oil. Add the fennel along with a pinch of salt and pepper. Colour for 2 minutes on each side. Pour in the white wine to deglaze the pan along with the lemon and thyme. Then cover with a lid and cook on a low heat for approximately 15 minutes.
Wash and de-beard the mussels.
When the fennel is firm but not soft, remove with a slotted spoon, place the liquor back on the heat and bring to the boil. Add the mussels and cover with a lid, when opened return the fennel to the pan, add the cherry tomato quarters and 150g of butter, swirl to melt and emulsify the butter, place aside until ready to serve season to taste.
finish with the chopped chives
Place a generous ladle of the fennel and mussel stew in a bowl. slice the monkfish on top and serve while hot
«Add slivers of chilli for extra zing. also adding extra and different seafood such as baby squid will add different flavours and textures.»