Roasted Monkfish with Chiles, Tomatoes, Anchovies, and Capers
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
- 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.
- 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.
- 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.
- 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 The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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