1. Heat the oil and butter in a large flameproof casserole over medium heat. Add the garlic and cook, stirring often, until softened, about 3 minutes. Add the tomatoes and their juices along with the wine, and simmer for 5 minutes.

2. Meanwhile, cook the pancetta in a frying pan over medium heat for about 6 minutes, or until crisp. Transfer to paper towels, let cool, then chop coarsely.

3. Stir the monkfish into the tomato sauce, top with the mussels, and cover. Cook, shaking the pan occasionally, until the mussels have opened, about 5 minutes. Discard any mussels that remain shut.

4. Using a slotted spoon, transfer the monkfish and mussels to a deep serving bowl and cover to keep warm. Bring the tomato sauce to a boil over high heat. Add the cream, lemon juice, pancetta, and 1 tbsp of the parsley. Boil about 1 minute, until slightly thickened. Pour over the seafood, sprinkle with the remaining parsley, and serve hot.

Good with a crisp green salad, and warm crusty bread.