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Ask your fishmonger to prepare the fish by removing the outer sinew, tail and brown flesh until you are left with a full tail with 2 white loins of meat on either side
Preheat the oven to 200°C
Scrub the potatoes and place on a roasting tray, season with salt and oil, crush the garlic and rosemary and throw on top, cook in the oven for 40 mins until golden brown and soft
Cut the sprouts in half and place them flat side down on a non-stick pan with oil, cook over medium heat until caramelized, flip them over
Add the cider and cider vinegar to the sprouts and reduce by half, add the cream and reduce over high heat until it thickens and glazes the sprouts
Remove from heat and season the sprouts with lemon juice, mustard and chopped chives
Brush the monkfish lightly with honey, place in a non-stick pan with oil and cook on all sides until dark brown and slightly blackened
Reduce heat slightly and add butter, spoon the butter over the fish as it foams to create a rich golden brown colour
Remove the fish from the pan and place on a tray, season with fresh thyme, cook at 200°C for 5 mins, then rest for 5 mins
Season the fish with salt, black pepper, thyme leaves and grated lemon zest, carve the loins off the bone
Place the sprouts on a serving platter, top with the fish and serve the potatoes alongside