Categories: June

Ingredients

• 2 x 350g thick monkfish fillets
• 2 tbsp olive oil
• pinch of sweet paprika
• 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

Directions

1. Preheat the oven to 220˚C/fan 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/fan 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. Serve with Puy lentils.

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