This paprika-roasted monkfish with romesco sauce is a really special recipe and it's not difficult to make.
Ingredients
- 2 350g thick monkfish fillets
- 2 tbsp olive oil
- Pinch of sweet paprika
For the romesco sauce
- 1 Romano red pepper
- 2 vine-ripened plum tomatoes
- 3 fat garlic cloves, unpeeled
- 1 medium-hot red chilli
- 40g blanched hazelnuts
- 1 slice stale crustless white bread
- 120ml extra-virgin olive oil, plus extra for frying
- 1 tbsp sherry vinegar
Method
- 1. 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.
- 2. Meanwhile, fry the bread in a little olive oil until golden. Cool slightly and break into pieces.
- 3. De-stalk, skin and deseed the veg 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.
- 4. 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.
- 5. Cut each fillet diagonally into 8. Spoon some sauce onto 4 warm plates and divide the fish between each plate.
Nutritional info
Per serving 471kcals, 35g fat (4.7g saturated), 30.6g protein, 8.8g carbs, 4.3g sugar, 0.2g salt
Chef's tip
Serve with Puy lentils dressed with olive oil, shallots and flatleaf parsley.
Wine Recommendation
Wine note: This calls for a fairly full-bodied white – try a Rhône.