Ingredients
1. Monk fish sliced into 2cm thick pieces (200gms)
2. olive oil (3tbsp)
3. dried mixed herbs (2tsp)
4. finely sliced, beef steak tomato (1)
5. peeled and finely sliced shallots (2)
6. finely sliced fennel bulb (1/2)
7. sliced, blanched and refreshed baby salad potatoes (250gms)
8. salt and ground black pepper (to taste)

Method of preparation:-
1. First heat the oven to 200 degrees C or 400 degrees F, Gas mark 6. Take a shallow ovenproof round dish or a 20 cm shallow cake tin.

2. Take potatoes; place them in a layer by overlapping the slices. Season it with salt and freshly ground black pepper. Then place the monk fish on the top and add shallots, fennel and tomatoes. Season the each layer.

3. Now drizzle olive oil over it and then season with mixed herbs and season. Cover the dish with foil and place it in the oven and cook it for about 30 minutes, removing the foil for the last 10 minutes of cooking.

Number of servings- 2