Serves 1

What you need:
150g/5oz monkfish
½ tablespoon olive oil
4 clams
1 tomato
8 mussels
150ml/¼pint vegetable julienne
½ tablespoon pesto
½ tablespoon basil
Lemon juice
Freshly ground pepper

What you do:
Skin and cut monkfish into medallions. Steam open clams and mussels in a pot with a little white wine. Remove from the shells. Retain the cooking juice for the sauce Pan fry the monkfish in a litle olive oil. Remove from the pan Add the white wine, the juice from the shellfish, some vegetable julienne, some chopped tomato and reduce to a syrupy consistency. Add a little basil, pesto and season with pepper and lemon juice. Replace the monkfish and the shellfish. Heat and serve.

Supplied by David Fitzgibbon, Aherne's Seafood Restaurant, Youghal, Co. Cork for the 1995 Happy Heart Eat Out campaign.