I sometimes like to add certain meats to fish dishes and chorizo always gets my vote. It's perfect for monkfish, which can taste a little bland despite being quite a meaty fish; the paprika-infused sausage adds a lovely kick of spice.
100g plain flour
400g monkfish tail, cut into 4 portions
Small bulb fennel, sliced
120g chorizo, sliced
1 tin chickpeas, drained
Season the flour and roll the monkfish portions around in it until coated.
Melt the butter in a frying pan on a medium heat until it starts to bubble and turn golden brown.
Add the monkfish tails and cook for three to five minutes (depending on thickness), turning until they are coloured evenly.
Remove from the pan and leave to rest somewhere warm.
Add a dash of olive oil to the pan and sauté the fennel for three minutes. Remove, add the chorizo and cook for a minute, then add the drained chickpeas and allow to heat through.
Return the fennel to the pan and toss everything together before plating up and serving the sliced monkfish on top.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett