Monkfish & Roasted Fennel with Elsinore Masago Lobster Bisque
Set the oven to 190 degrees C or 180 degrees C (Fan.)
Add the fennel, garlic and rapeseed oil to a large ovenproof dish and toss until fully covered and place in the oven for 15 minutes.
After 15 minutes, stir the fennel and garlic mixture then place the Monkfish fillets on top add a generous amount of salt and pepper and cook for a further 20 minutes.
White the Monkfish is roasting, cook your orzo as required.
Drain, add butter and three tbsp of Elsinore Great Taste Award Winning Masago and gently mix in. Cover and keep warm.
Heat up your lobster bisque and while it is still warm, (not boiling) add the rest of the Masago from the Jar, gently stir to mix and keep warm.
By now the monkfish should be cooked.
Remove from the oven.
Layer your bowl or plate Orzo first, fennel, top with the Monkfish and pour over your Masago Lobster bisque.
A little salt and pepper and garnish as desired.