Roasted Monkfish with Chilli, Tomatoes, Anchovies, and Capers

Roasted Monkfish with Chilli, Tomatoes, Anchovies, and Capers

Cook's Note

To prepare the monkfish, rinse under cold water and remove the thin membrane.

Variation

Use chilli flakes instead of fresh chillies if you prefer.

 

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Instructions

  1. 1

    Preheat the oven to 200°C (400°F/Gas 6). Sit the monkfish fillets in a roasting tin, and drizzle over a little olive oil. Season well with salt and black pepper, and set aside.


  2. 2

    Using a mortar and pestle, pound together the chillies, anchovies, and capers until they become a paste. Alternatively, squash into a paste with a fork. Using your hands, smother the monkfish with the paste.


  3. 3

    Put the fish in a roasting tin, and cook in the oven for about 10 minutes. Throw in the tomatoes, and roast for a further 5–10 minutes until the fish is cooked through.


  4. 4

    Leave to rest for 5 minutes, then slice and serve immediately with either a green salad or baby roast potatoes.


Ingredients

  • 1 kg monkfish tail fillets, (see Cook’s Notes)
  • 1 drizzle olive oil
  • 2 medium red chillies, deseeded and very finely chopped
  • 6 anchovies, finely chopped
  • 2 tsp capers, rinsed, gently squeezed dry, and chopped
  • 12 cherry tomatoes
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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