Being all the same size is also crucial to the perfect result, no matter what the fish
Seafood roast, with orange and sriracha sauce. Once the roast is cooked drizzle the sauce over the top. Photograph: Nick Bradshaw
- Serves: 4
- Cooking Time: 40 mins
- Course: Main Course
- Cuisine: Irish
- 4 tbs olive oil.
- 1 piece of monkfish (250g) trimmed and cut into 3cm chunks.
- 4x 80g pieces of hake or cod fillets.
- 1 bunch of asparagus, trimmed.
- 1 small leek, washed and cut into 1 cm rounds.
- 12 new potatoes, cooked and halved.
- 200g mussels, washed and debearded.
- 180g shelled prawn tails.
- 8 cherry vine tomatoes, halved.
- Salt and pepper.
- For the sriracha butter sauce
- Juice of 1 orange.
- 100g cold butter, diced.
- 1 tbsp sriracha sauce.
- Some chopped chives, optional.
1. Preheat the oven to 200 degrees Celsius, or equivalent.
2. Drizzle your olive oil on to a large shallow roasting tray.
3. Place the monkfish, hake or cod, asparagus, leek and potato on the tray.
4. Season and turn carefully so everything is coated in the olive oil.
5. Even everything out on the tray and put into the oven for 10 minutes.
6. Meanwhile bring the orange juice to a gentle simmer.
7. Whisk in the butter until fully emulsified, add the sirracha then remove from the heat.
8. Once the fish has been in the oven for 10 minutes, evenly add the mussels, prawns and tomatoes to the roasting tray, making sure they are all covered in a small amount of oil and cook everything for another 10 minutes.
9. Add the chives to the sauce.
10. Once the roast is cooked drizzle the sauce over the top and pop the tray on to the middle of the table. Everyone serves themselves.