Monkfish with red pepper sauceby Jennifer Kirk |
| Preperation time: 15 mins Cooking time: 40 mins Serves: 4 |
| Recipe Ingredients |
| 700g monkfish fillet, in 2 equal-sized
pieces; 2 tbsp olive oil; 2 red peppers, deseeded and sliced; 1 clove garlic, finely chopped; 400g can chopped tomatoes; 6 canned anchovy fillets, drained and chopped; 15g butter; 1 tbsp balsamic vinegar; 6 black olives, roughly chopped; 1 tbsp capers, drained. |
| Recipe Method |
| Heat 1 tbsp of oil in a pan and cook the peppers
until soft. Add the garlic and cook for a further minute. Add the
tomatoes and anchovies and simmer, partially covered for 20
minutes. Meanwhile heat the butter and the remaining oil until hot. Fry the fish for 4 minutes, turning occasionally, until lightly golden all over. Transfer to a roasting dish and pour over any pan juices. Roast for 10 minutes, basting after 5 minutes at 200g/gas6. Cover and keep warm. Roughly mash the tomato mixture then add the vinegar, olives and capers. Spoon over the fish to serve. |
| More recipes: |
| Roast lamb
with garlic and rosemary Rainbow rice Beef stroganoff Warm spinach, avocado and chorizo salad Mushroom and spinach strudel |
 |