Monkfish is an often overlooked fish, and this recipe takes full advantage of its unique flavour.
- 350g (12oz) small new potatoes30ml (2tbsp) olive oil
- 700g (1lb 9oz) monkfish
- Few sprigs fresh thyme
- 2 yellow peppers, deseeded and cut into wedges
- 6 small firm plum tomatoes, halved
- 175g (6oz) green beans, trimmed
- 50g (2oz) pitted black olives
- 3 hard-boiled eggs, quartered (optional)
- 90ml (6tbsp) olive oil
- Squeeze of lemon juice
- 30ml (2tbsp) white wine vinegar
- 2.5ml (1/2tsp) caster sugar
- 2.5ml (1/2tsp) Dijon mustard
- 15ml (1tbsp) capers (see tip)
- Fresh thyme leaves, to garnish
Preheat the oven to 200°C, 400°F, Gas 6. Parboil the potatoes in a pan of lightly salted water for 5 mins. Drain and halve. Toss in half the oil and place in a large roasting tin. Roast for 10 mins.
Season the monkfish with salt and freshly ground black pepper and the thyme sprigs. Place in the roasting tin with the pepper wedges. Drizzle over the rest of the oil and roast for 25-30 mins until the monkfish is tender, adding the tomatoes for the last 10 mins of cooking time. Meanwhile, steam the green beans until just tender.
Slice monkfish into chunks and toss gently with the potatoes, peppers, tomatoes, green beans, olives and egg quarters (if using).
Whisk together the dressing ingredients and season to taste. Divide the fish and vegetables between 4 plates. Pour over the dressing and garnish with fresh thyme leaves.
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Capers are preserved in brine, so drain and rinse well in cold water before using them to prevent the finished dish tasting too salty.