For the sautéed potatoes and monkfish, heat the olive oil in a frying pan, add the garlic, bread and potato and sauté for 4-5 minutes, until softened and lightly browned.
Add the monkfish and fry, turning often, until golden on all sides and just cooked through.
For the red wine sauce, place the red wine into a small saucepan and boil until reduced by half.
Add the vegetable stock and sugar and boil for five minutes. Season, to taste, with salt and freshly ground black pepper.
For the salsa verde, place the herbs, olive oil, mustard and lemon juice into a small food processor and blend until smooth.
To serve, place the sautéed potatoes and monkfish onto a plate, drizzle over the red wine sauce and salsa verde and top with cubes of Camembert.
