Delia describes this recipe as follows-
Filleted monkfish can be quite pricey, but there is no waste with head or bones. It has a lovely, firm, meaty texture, and I think this particular recipe would be a superb choice for someone who wants to cook something quite special but has very little time
1. Begin the relish by heating the oil in a medium-sized saucepan. When it’s really hot add the strips of pepper and toss them around, keeping them on the move so they get nicely toasted and browned at the edges.
2. Then add the tomatoes, the whole garlic clove and the chopped anchovies. Give it all a good stir, put a lid on and, keeping the heat at its lowest possible setting, let the whole thing stew gently, stirring once or twice, for 25 minutes or until the peppers are soft.
3. Then whizz the whole lot to a coarse puree in a liquidizer or food processor. Taste and season with salt and freshly milled pepper, then empty into a serving bowl and stir in the balsamic vinegar.
4. It is now ready for serving and can be made in advance.
5. To cook the fish first cut it into small rounds about 2 cm thick. Crush the peppercorns with a pestle and mortar – or using the end of a rolling pin in a small bowl – to a fairly coarse texture, then combine them with the flour.
This recipe is from ‘Delia Smith’s Winter Collection’, BBC Books, 1995.
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