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Roasted Monkfish with Chiles, Tomatoes, Anchovies, and Capers

Categories: Entertaining, Low-fat, Quick to fix, Spicy
Type: Main Dishes

Monkfish goes great with chiles, tomatoes, anchovies, and capers.

Prep Time: 20M

Cooking Time: 30M

Serves: Serves 4


  • about 21/4lb (1kg) monkfish, halved (see Cook's Notes)
  • drizzle of olive oil
  • 2 fresh mild to medium red chile peppers, seeded and finely chopped
  • 2-3 tsp capers, rinsed, gently squeezed dry, and chopped
  • 12 cherry tomatoes
  • sea salt and freshly ground black pepper
Roasted Monkfish with Chiles, Tomatoes, Anchovies, and Capers photo

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  1. Preheat the oven to 400°F (200°C). Place the monkfish in a roasting pan and drizzle with olive oil. Season well with salt and pepper and set aside.
  2. Using a mortar and pestle, pound together the chiles, anchovies, and capers until they form a paste. Alternatively, mash into a paste with a fork. Using your hands, smear the paste all over the monkfish.
  3. Put the fish in a roasting pan, and roast in the oven for 10 minutes. Add the tomatoes, and roast for another 5-10 minutes, until the fish is cooked through.
  4. Leave to rest for 5 minutes, then slice and serve immediately with either a green salad or roasted new potatoes.
  • Use hot red pepper flakes instead of fresh chiles.
  • Buy the monkfish in one piece and cut it in half, or purchase two tails.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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