Traditional Welsh Monkfish with Creamy Cockle & Leek Sauce

Sear monkfish medallions in a pan with butter until golden and cooked through.

In another pan, sauté leeks and garlic, then add fresh cockles and a splash of white wine.

Cover and steam until the cockles open. Stir in double cream and chopped parsley to create a rich sauce.

Place the monkfish on plates and generously spoon the creamy cockle and leek sauce over the fish.