Miso is fermented soy paste. I buy it in Asian supermarkets (which are not available in the area).For 2p, mix 50 grams of miso with 1 table spoon of mirin, 1,5 teaspoon of sugar, 1 table spoon of apple vinegar, 1,5 teaspoon of butter and 1,5 teaspoon of sunflower oil. Add some water.Mix 400 grams of monkfish cubes (without the bone and skin) with the miso paste. Store in the fridge.Chop 1 large bell pepper, 1 onion and 1 leek roughly. Put in an oven dish. Add a drizzle of sunflower oil. Bake in the oven at 180° for 20 mins. Add 400 grams of chopped swiss chard, 1 chopped chili and 4 chopped garlic cloves. Put back in the oven for 10 mins. Stir, add the fish and the marinade. Bake for 25 mins. Stir halfway. Taste, add pepper and salt.Finish with fresh coriander and serve.