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-
Meanwhile, fry the bread in a little olive oil until golden. Cool slightly and break into pieces.
Rub the monkfish with oil and season. Heat the remaining oil in an ovenproof frying
pan, add the fish and cook for 3-
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.