Step: 1/9

Wash, halve and core the tomatoes.

Step: 2/9

Drain and finely chop the capers.

Step: 3/9

Peel and dice the shallot. Wash the parsley, shake dry and roughly chop the leaves. Squeeze the lemon and orange separately.

Step: 4/9

Cut the fish into 2cm thick slices and gently flatten between sheets of cling film. Coarsely crush the coriander and peppercorns.

Step: 5/9

Turn the monkfish in the spices.

Step: 6/9

Heat the oil in a non-stick pan. Fry the fish for 1 minute on each side over a high heat. Remove and season with a little salt and lemon juice.

Step: 7/9

Place the tomatoes and shallots in the pan and cook briefly.

Step: 8/9

Pour in 50ml orange juice and the white wine.

Step: 9/9

Add the capers to the pan, bring to the boil and simmer for 3 minutes. Add the monkfish and the parsley and heat through briefly. Season with salt and pepper.