Steamed monkfish in spinach

This recipe is:

• Gluten free
• Dairy free
• Egg free

Another light summery dish, this is an elegant way to make the most of monkfish (which you really want to do, considering the price of it!)

Serves 4

Steamed monkfish in spinach

175g spinach leaves - stalks removed
3 tbsp white wine
1 tbsp lemon juice
2 shallots, finely chopped
4 monkfish fillets - size them for your diners' appetites
salt and fresh ground black pepper

Vinaigrette
2 tsp Dijon mustard
3 tbsp chopped herbs, such as parsely, dill or tarragon
1 tbsp white wine vinegar
3 tbsp lightly flavoured olive oil

Make the vinaigrette by shaking the ingredients together in a jar, or whisking in a bowl. Taste to adjust seasoning.

Blanch your spinach for 30 seconds only in a pan of boiling water. Cool under cold running water then pat dry on kitchen paper.

Add the wine, shallots and lemon juice to a small pan and simmer gently for 3-4 minutes until the shallots are tender and the liquid has almost all gone.

Arrange your spinach leaves on a board in four portions. Divide the shallot between the four and place a monkfish fillet on top. Wrap the leaves round the monkfish.

Season the parcels lightly then steam for 10-12 minutes in a covered pan. Use a steaming rack that keeps the parcels well clear of the water. You can check for 'doneness' by pressing the fish - it should feel firm, or pushing the tip of a small knife into the middle of a fillet and holding it there for a moment or two. It should feel hot on your lip when you take it out.

Arrange the fish on warmed plates with the vinaigrette spooned round. Naturally gluten free loveliness. :-)