Serves: 4
Prep Time: 30 mins
Cooking Time: 30-40 mins
Ingredients
4 x 200g Monkfish tails, trimmed
1 Tbs Thyme
1 Tbs Smoked paprika
50ml Olive oil
50g Butter
1 Lemon, zest and juiced.
Sauce – 4x Tomatoes, halved
75ml Olive oil
3 Cloves sliced garlic
2 Red peppers
75g Cubed bread
1 Red chilli
50g Flaked almonds, toasted
1 Tbs Smoked paprika
1 Tsp salt
Serve with buttered small potatoes
Method
- Mix 1 tbs of thyme with 50ml olive oil and 1 tbs of smoked paprika. Roll the 4, 200g of monk fish in it and fry for about 6 mins. Turning infrequently.
- Place fish on a lined tray and place in the oven on 220c for 6 mins.
- Once done in the oven, put the fish back in the pan, place on the hob and add 50g of butter and the juice of 1 lemon.
- Drain your fish.
- For the sauce – Put 4 halved tomatoes on a baking tray with 3 cloves of sliced garlic and drizzle with 75ml of olive oil. Roast at 200c for 30 mins.
- Oil 2 red peppers and fry until charred. Then place in a plastic bag, until cold. Peel the peppers and remove the seeds.
- Fry the 75g of cubed bread in a little oil.
- Then blend the 4 halved tomatoes, 3 cloves of garlic, 2 red peppers, 75g of cubed bread and 50g of toasted almonds until smooth.
- Serve sliced 4 Monk fish tails on the sauce with buttered small potatoes and parsley.