This light dish can be prepared in advance and is an absolute favourite of mine. On the day of the dinner, all you need to do is to put it in the oven when the guests arrives. It goes well with the richer Cheese Ball starter and the Cool Creamy Strawberry dessert.

Serves 4
600 g skinned and boned monkfish fillets, cut into pieces of equal size.

Marinade:
1 cm grated root ginger
½ large green chilli, deseeded and finely chopped
1 garlic clove, finely chopped
Grated rind from ½ lime
Juice from 1 lime
3 tablespoons light soy sauce
1 stalk lemongrass, chopped

Bomba Rice (a Spanish rice that will absorb much more liquid than other rice. Becomes very tasty and moist)
Vegetable broth, 3 times the amount of the rice
Asparagus

1. Mix the marinade ingredients together for in a bowl. Can be done the day before.
2. Pour over fish. Marinate for 30 minutes.
3. Oven 200 C until done, about 25 minutes
4. Cook the Bomba rice in 3 times the amount of vegetable broth
5. Cook the asparagus in salted, boiling water for 3 minutes, dip in ice water to retain the green colour