Monkfish with red pepper sauce

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.