Monkfish Parcels With Mushroom & Sherry

Switch the oven on at 200°C (Gas Mark 7). Put the olive oil into a large frying pan over a medium heat. When hot, add the prepared mushrooms cook, stirring, for about 3 minutes. Remove the pan from the heat, season with salt and pepper and leave to cool. Next, cut out four large squares of baking foil. Put a sprig of rosemary and two sprigs of thyme in the middle of each square, then sit a monkfish fillet on top of the herbs. Pull the sides of each parcel up slightly (so the mushrooms don’t escape) then divide the mushrooms equally between the parcels. Season well with salt and pepper, then pour a tablespoon of sherry over the top of the mushrooms. Pull the sides of each parcel up completely and scrunch them together to form a seal, then place the parcels on a baking tray and cook in the hot oven for 12-15 minutes, or until the fish is opaque and just firm. Plate up the parcels as they are, to be unwrapped at the table, with your choice of accompaniment.