2 x 800 grams monkfish fillets  Buy Online
2 tbspns olive oil
Pinch of sweet paprika

For the Sauce
1 red pepper
2 ripened vine plum tomatoes
3 garlic cloves, unpeeled
1 red chilli
60 grams blanched hazelnuts
1 slice stale bread, crust removed
1/2 cup extra virgin olive oil plus extra
1 tbspn sherry vinegar
Paprika Roasted Monkfish with Romesco Sauce - Serves 4


Preheat the oven to 220°C/200°C/gas 7. Make the sauce. Roast the pepper, tomatoes, garlic and chilli for 15 minutes. Add the hazelnuts and roast for 8-10 minutes until a light golden brown. Remove from the oven and cool. Lower the oven to 200°C/180°C/gas 6.

Meanwhile, fry the bread in a little olive oil until golden. Cool slightly and break into pieces.

De-stalk, skin and de-seed the vegetables and garlic and blitz the flesh with the nuts, bread, vinegar and seasoning in a food processor. With the machine running, gradually add the oil to make a sauce. Cover and set aside.

Rub the monkfish with oil and season. Heat the remaining oil in an ovenproof frying pan, add the fish and cook for 3-4 minutes. Sprinkle with paprika and roast in the oven for 12-15 minutes or until just cooked. Cover and rest for 5 minutes.

Cut each fillet diagonally into 8. Spoon some sauce onto 4 warm plates and divide the fish between each plate.

Serve with Puy lentils dressed with olive oil, shallots and flatleaf parsley.    

Why not try the following Monk Fish Recipes

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