From surf to turf on Daily Brunch with Ocado

Whether you’re plumping for fish or meat, Simon cooked up two cracking recipes for you today. Get stuck in.

Monkfish with Artichoke Hearts

Image of Monkfish with Artichoke Hearts recipe

Simon’s Monkfish with Artichoke Hearts is a fresh and zesty dish, packed full of healthy vegetables. It’s a delicious one-pot meal that makes a quick and easy midweek dinner. Simon recommends using tinned artichoke hearts because fresh artichokes are time-consuming to prepare.

  • Serves 4
  • Preparation time: 30 mins
  • Cooking time: 15 mins


  • 400g/14oz 400g monkfish tails or monkfish fillets, if using tails make sure they are trimmed
  • 200g/7oz flour, seasoned with sea salt, celery salt, white pepper and paprika
  • 150g/5¼oz butter
  • 1 lemon, juice only
  • 300g/10½oz new potatoes, cooked until tender, drained
  • 125g/4½oz cherry tomatoes
  • Salt and freshly ground black pepper
  • 1 x 400g/14oz can artichoke hearts, halved

To serve


  1. Preheat the oven to 200˚C/390˚F/Gas 6.
  2. Cut the monkfish into chunks and then dredge in the seasoned flour.
  3. Melt the butter in a large ovenproof frying pan and, when foaming, add the fish. Fry for a couple of minutes on each side, until browned.
  4. Squeeze the lemon juice over the fish, and move the fish to one side of the pan.
  5. Add the potatoes to the pan and cook for two minutes.
  6. Add the cherry tomatoes and cook for a further two minutes.
  7. Finally add the artichoke hearts to the pan and season, to taste, with salt and freshly ground black pepper.
  8. Distribute the potatoes and fish evenly in the pan, then transfer to the oven and cook for 3-4 minutes, or until the monkfish is cooked through.
  9. To serve, place the fish and potatoes onto a warm plate. Squeeze the remaining lemon over and garnish with fresh parsley.

(This was served on the Gordon Ramsay Maze dinner plates.)

Lamb Rump with Butterbean Gratin

Image of the Lamb Rump recipe

This is a foolproof dinner party dish that will really impress your friends. Rather than serving the meat with traditional potatoes, Simon recommends a delicious herby gratin. Autumn lamb has more flavour than spring lamb, so it can stand up to the butterbeans’ richness.

  • Serves 4
  • Preparation time: 20 mins
  • Cooking time: 15 mins

For the lamb

  • 4 lamb rump steaks, 250g each
  • 125ml/4½fl oz extra virgin olive oil
  • Salt and freshly ground black pepper

For the butterbean gratin

  • 1 red onion, finely chopped
  • 4 salted anchovy fillets, chopped
  • 8 tomatoes, chopped
  • 450g/1lb can butterbeans, drained, rinsed
  • 100g/3½oz peas, fresh or frozen
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp sherry vinegar

For the topping

  • 150g/5oz breadcrumbs
  • 75g/2½oz parmesan, finely grated
  • 100g/3½oz butter


  1. Preheat the oven to 200˚C.
  2. Rub the olive oil over the lamb rumps and season with salt and freshly ground black pepper.
  3. Heat a griddle pan until hot and grill the lamb steaks for one/two minutes on each side. Transfer to the oven for 8-10 minutes (for medium) or until cooked to your liking. Remove from the oven and set aside to rest for 10 minutes.
  4. Switch the oven to grill and set to high.
  5. For the gratin, heat a tablespoon of olive oil in a frying pan and gently fry the onion on a medium heat for five minutes, or until soft.
  6. Add the anchovy, tomatoes, butterbeans, peas, mint, sherry vinegar and the remaining olive oil and simmer for a further five minutes.
  7. Spoon the butterbean mixture into the ramekins.
  8. To make the topping, mix the breadcrumbs, parmesan and butter together until well combined. Sprinkle over the beans and place under the grill for 2-3 minutes, or until golden-brown.
  9. Serve with the lamb steaks alongside the butterbean gratin.

As always, you’ll find al the Daily Brunch with Ocado recipes so far at

Have fun cooking

Naomi, PR and Social Media Executive

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