Monkfish, as an experiment, fried with a highly experimental crispy coating of quinoa flakes, ground linseeds and hemp seeds, chilli, cumin, smoked paprika, all stuck on with a beaten egg. The coating worked rather well although I think monkfish is probably better used in a fish pie or kebabs.
With sugarsnap peas, potato wedges and tomato sauce (4 large tomatoes peeled and simmered to thickness with a pinch of sugar, some balsamic vinegar, and a squeeze of tomato puree). Followed by bananas and custard.
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