Baked Monkfish with Green Pepper Sauce Recipes

Ingredients :

1.25kg monkfish tail, skinned and filleted

1 tsp dried thyme

2 garlic cloves, cut into thin slivers

2 tbsp lemon juice

200ml dry white vermouth

vegetable oil, for brushing

salt and pepper

2 tbsp chopped parsley, to garnish

Pepper sauce:

3 tbsp olive oil

2 green peppers, cored, deseeded and chopped

2 onions, finely chopped

3 courgettes, chopped

salt and pepper

Method :

Season the monkfish fillets with salt and pepper to taste and sprinkle 1 of them with thyme.
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.
Lightly oil an ovenproof dish, pace the fish in it and add the vermouth.
Cover with foil and bake in a preheated oven, 375F, gas mark 5, 30 minutes.
Remove the fish and keep warm, reserving the cooking liquid.
Make the sauce: heat the olive oil in a heavy based pan.
Add the peppers and fry for 5 minutes until softened.
Add the onions and courgettes, season to taste with salt and pepper and cook over a low heat, stir occasionally, 15 minutes.
Add the reserved cooking liquid from the fish to the sauce, bring to the boil and cook, stir well, for few minutes.
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.
Remove the string and serve hot, sprinkled with chopped parsley.

Serves 5

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