Fish and Seafood Recipes - Baked Monkfish with Green Pepper Sauce Recipe

Ingredients

Serve 4-6

• 1.25 kg/2 1/2 lb monkfish tail, skinned and filleted

• 1 teaspoon dried thyme

• 2 garlic cloves, cut into thin slivers

• 2 tablespoons lemon juice

• 200 ml/7 fl oz dry white vermouth

• vegetable oil, for brushing

• salt and pepper

• 2 tablespoons chopped parsley, to garnish

Pepper sauce:

• 3 tablespoons olive oil

• 2 green peppers, cored, deseeded and chopped

• 2 onions, finely chopped

• 3 courgettes, chopped

• salt and pepper

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Method:

1. Season the monkfish fillets with salt and pepper to taste and sprinkle 1 of them with thyme.

2. Make small incisions in the flesh with a sharp knife and carefully insert the slivers of garlic. Sprinkle with lemon juice and place the other fillet on top of the garlic-studded fillet. Secure with string.

3. Lightly oil an ovenproof dish, place the fish in it and add the vermouth. Cover with foil and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 30 minutes. Remove the fish and keep warm, reserving the cooking liquid.

4. Meanwhile, make the sauce. Heat the olive oil in a heavy-based pan. Add the peppers and fry for about 5 minutes until softened.

5. Add the onions and courgettes, season to taste with salt and pepper and cook over a low heat, stirring occasionally, for 15 minutes. 

6. Add the reserved cooking liquid from the fish to the sauce, bring to the boil and cook, stirring well, for a few minutes.

7. Pour the sauce into an ovenproof dish and place the fish on top. Bake in the oven for 15 minutes, or until the fish is cooked.

8. Remove the string and serve hot, sprinkled with chopped parsley.