This is so simple to cook.

- Add a drizzle of oil to your pan, either rapeseed or sunflower oil NOT olive oil, you need to get it nice and hot without burning the oil
- Put the sprig of rosemary in the oil and it will infuse its flavour and aroma as the oil gets to a medium high temperature
- Once hot, add the monkfish loin. Using tongs, turn the monk until the ham is slightly coloured. This will take about 2 minutes
- Pop the loins into a pre-heated oven (180'c fan or equivalent), drizzle with the oil from the pan and roast for around 10 minutes depending on the thickness of the loins. If you have a meat thermometer, the internal temperature should be 64'c. If you haven't got one, buy one! They are the best thing ever for cooking fish and you'll never overcook another fillet
- Remove from the oven and rest for a minute or two, then slice and serve