Poached Salmon & Monkfish Casserole

Serves 4

Preparation 20 minutes

• 4 x 150g (6 oz) thick, boned and skinned salmon fillets
• 4 x 150g (6 oz) thick, boned and skinned monkfish fillets
• a few fresh parsley sprigs
• 2 bay leaves
• pared zest of one lemon
• 125ml (½ cup) dry white wine
• 125ml water or fish stock
• a little coase sea salt and black pepper

To serve:

• new potatoes
• steamed carrots, green cabbage, asparagus or courgettes

1. Put the salmon into the casserole with the herbs, lemon zest, wine, water or stock and the seasonings. Bring to a slow simmer, cover, and poach for 5 to 8 minutes until the fish flakes.
2. Serve with new potatoes, and steamed carrots, cabbage, asparagus or courgettes.
3. Bon Appétit!