Spiced Confit Monkfish Cheeks

Pat the monkfish cheeks completely dry with kitchen paper. Remove any remaining grey sinew with a sharp knife — this membrane will tighten and make the fish tough if left on. Season lightly with flaky sea salt and set aside on a plate.

Combine the olive oil, garlic, star anise, coriander seeds, fennel seeds, cumin seeds, smoked paprika, turmeric, dried chilli, lemon zest strips, thyme, and bay leaf in a small, deep saucepan. The pan should be just wide enough that the cheeks will be mostly submerged.

Place the spiced oil over the lowest possible heat and warm gently until fragrant and tiny bubbles just begin to form around the garlic, about 15 minutes — the oil should reach 70–75°C on an instant-read thermometer. Do not allow it to simmer aggressively.

Slide the monkfish cheeks into the spiced oil, ensuring they are fully submerged. Maintain the oil temperature between 65–70°C throughout cooking, adjusting the heat as needed.

Confit the cheeks undisturbed for 20–25 minutes until the fish registers an internal temperature of 63°C on a meat thermometer — the flesh should be opaque throughout and yield gently when pressed, with no raw translucency at the centre.

While the fish confits, place the halved new potatoes in a saucepan of well-salted cold water, bring to a boil over high heat, and cook for 12–15 minutes until completely tender when pierced with a knife.

Drain the potatoes thoroughly, return them to the dry pan over medium heat, and toss with the butter and a pinch of flaky sea salt for 2 minutes until lightly glazed and the edges begin to colour.

Lift the monkfish cheeks from the oil with a slotted spoon and rest briefly on a warm plate lined with kitchen paper for 1 minute.

Arrange the buttered potatoes on warmed plates, place the monkfish cheeks alongside, and spoon over 2–3 tablespoons of the fragrant confit oil per portion. Finish with chopped parsley, chives, and a wedge of lemon.