Monkfish Fillets
Monkfish with red pepper and tomato sauce
Ingredients
600g/1¼lb monkfish (remove all membrane as this makes fish tough and leathery) cut into 2.5cm/1in pieces
2 tbsp olive oil
1 onion, chopped
2 large cloves garlic, crushed
500g/1lb fresh tomatoes, peeled and chopped (1x14oz tin plum tomatoes can substitute)
55g/2oz butter
2 tsp olive oil
2 tbsp seasoned flour
1 large red pepper, cut into large pieces
brandy for flambé
2 tbsp flatleaf parsley, chopped
salt and freshly ground black pepper
Method
1. Heat the 2 tbsp olive oil in a wide, heavy based saucepan. Add onion and garlic, put on a lid and sweat 2-5 minutes.
2. If using fresh tomatoes, to peel, put tomatoes into a bowl and pour over boiling water, count a slow 10, throw away boiling water and refresh with cold. At this point the skins come off easily. Skin, chop and add to sweated onions. Season with salt and pepper and simmer for 10 minutes.
3. In a frying pan heat butter and olive oil. Roll pieces of fish in seasoned flour and fry. Remove and keep warm. When all fish is cooked add to the tomato sauce with large pieces of red pepper. Flambé remaining fats in pan and add to the tomato fish mixture. Cook the whole for a further 5-7 minutes and serve. Sprinkle the dish with chopped parsley.
*Images and recipes kindly donated by the Seafish Authority*
