You can use any firm white fish instead of monkfish.

serves 4

4 monkfish fillets, about 200g

1-2tbs vegetable oil

150g cockles, rinsed

125g mussels, scrubbed and any beards removed

glass white wine

1tbs chopped parsley

75g unsalted butter, diced

sea salt and freshly ground black pepper

If the monkfish pieces are very thick, preheat the oven to 230 C (fan oven 210 C), gas mark 8 and place a roasting pan in the oven. Lightly season the monkfish with salt and pepper. Heat a little oil in a large non-stick frying pan and fry the fillets for about 3 minutes on each side, until they are nicely coloured. Transfer very thick fillets to the hot roasting pan and finish cooking in the hot oven for another 5-10 minutes, or until cooked.

Give the cockles and mussels a final rinse, discarding any mussels that stay open when given a sharp tap. Put them into a large pan with the white wine and cover with a tight-fitting lid. Cook over a high heat for 3-4 minutes, until they open, shaking the pan frequently. Drain in a colander, reserve the liquid and pour it back into the pan. Add the parsley and butter to the pan and keep stirring until the butter has melted. Return the molluscs to the pan, discarding any that haven't opened, adjust the seasoning and stir well. To serve, remove monkfish from the pan and place on warm plates. Add the mussels and cockles, then spoon the parsley butter over the top to serve.

Taken from British by Mark Hix from the Simple Ways to Success series created for Sainsbury's by Quadrille, £9.99.