• 2 monkfish tails, each weighing 800 g (1 lb 12 oz)

Separate the monkfish fillets from the central backbone.

Remove the thin membrane that covers the fillets.

For the purée, pick the leaves from the basil, peel the garlic and ginger, juice and zest the orange. Process together the sun-dried tomatoes, basil, orange zest, ginger and garlic. Loosen the purée with the orange juice (it should have a smooth and creamy texture), season.