This is a delicious way to cook meaty monkfish, infusing it with subtley spicy flavours.
Serves 4
Takes 20 minutes to make, and 40 minutes in the oven
Per serving:
471kcals
35g fat (4.7g saturated)
30.6g protein
8.8g carbs
4.3g sugar
0.2g salt
1. Preheat the oven to 220°C/200°C/gas 7. Make the sauce. Roast the pepper, tomatoes, garlic and chilli for 15 minutes. Add the hazelnuts and roast for 8-10 minutes until a light golden brown. Remove from the oven and cool. Lower the oven to 200°C/180°C/gas 6.
Serve with Puy lentils dressed with olive oil, shallots and flatleaf parsley.
2. Meanwhile, fry the bread in a little olive oil until golden. Cool slightly and break into pieces.
3. De-stalk, skin and deseed the veg and garlic and blitz the flesh with the nuts, bread, vinegar and seasoning in a food processor. With the machine running, gradually add the oil to make a sauce. Cover and set aside.
4. Rub the monkfish with oil and season. Heat the remaining oil in an ovenproof frying pan, add the fish and cook for 3-4 minutes. Sprinkle with paprika and roast in the oven for 12-15 minutes or until just cooked. Cover and rest for 5 minutes.
5. Cut each fillet diagonally into 8. Spoon some sauce onto 4 warm plates and divide the fish between each plate.
© delicious. magazine
This calls for a fairly full-bodied white – try a Rhône.
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