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Monkfish with spiced rice

Ingredients:
For the stock
110ml/4fl oz water
Monkfish with spiced rice monkfish bones (left from a 300g fillet of monkfish)
handful of spring onion, chopped
For the spiced rice
200g/7oz basmati rice
55g/2oz unsalted butter
2 tbsp olive oil
1 tsp medium curry powder
1 tsp turmeric
½ glass of white wine
1 tbsp fresh chervil, chopped
For the spiced monkfish
3 tbsp plain flour
1 tsp medium curry powder
2 monkfish fillets (approx 200g each)
To serve
two large handfuls of cherry tomatoes on the vine
2 tbsp olive oil

Preparation:
1. To make the stock, bring the water to the boil and add the monkfish bones and spring onion. Bring back to the boil and then simmer for 8-10 minutes.
2. Meanwhile, bring a large pan of water to the boil and cook the rice according to the packet instructions.
3. Place the cherry tomatoes onto a non-stick baking tray and drizzle with olive oil. Bake in the oven for 6-8 minutes, or until the tomatoes are soft.
4. Drain the rice. Heat the butter and oil in a large pan and add the rice with the curry powder, turmeric and wine. Stir fry for 3-4 minutes.
5. Drain the stock and discard the bones. Pour the stock into the pan with the rice and heat for a further 2-3 minutes, or until the rice has absorbed most of the liquid. Stir in the chervil and remove from the heat.
6. For the monkfish, mix the flour and curry powder together in a bowl. Coat the monkfish fillet in the flour.
7. Heat the oil in a medium non-stick frying pan and fry the monkfish for 3-4 minutes on each side, or until cooked through.
8. To serve, spoon the rice onto serving plates and serve the spicy monkfish on top. Remove the roasted tomatoes from the oven and serve alongside.