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    • Monkfish with Roasted Red Pepper Sauce

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr
    Monkfish with Roasted Red Pepper Sauce is a delicious and easy-to-make dish that will surely please the whole family. This dish is full of flavour, with the monkfish being cooked in olive oil and seasoned with salt and pepper and the roasted red pepper sauce adding a unique and delicious flavour. This dish is a great way to enjoy a healthy and tasty meal.  
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    Ingredients

    • 1-2 lbs monkfish fillets
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 2 red bell peppers
    • 1/4 cup olive oil
    • 1/4 cup white wine
    • 1/4 cup chopped onion
    • 2 cloves garlic, minced
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon smoked paprika
    • Salt and pepper to taste
    • 1/4 cup chopped parsley

    Method

    • Monkfish with Roasted Red Pepper Sauce
    • Preheat your oven to 220°C (425°F)
    • Place both red bell peppers on a baking tray and drizzle with a small amount of olive oil from the total
    • Roast bell peppers in the oven until skins are blistered and blackened, about 20–25 minutes
    • Transfer roasted peppers to a bowl and cover tightly to steam for 10 minutes (this loosens the skins)
    • While peppers steam, finely chop onion and mince garlic
    • Peel skins from peppers, remove seeds, and roughly chop flesh; set aside
    • In a skillet, add 1/4 cup olive oil over medium heat
    • Add chopped onion and sauté until translucent, about 3–4 minutes
    • Add minced garlic and sauté for 1 minute until fragrant
    • Stir in roasted red peppers and cook, stirring, for 2 minutes
    • Sprinkle in dried oregano, thyme, ground cumin, smoked paprika, salt, and pepper to taste
    • Pour in white wine and let simmer until slightly reduced, about 3 minutes
    • Remove sauce mixture from heat and blend with an immersion blender or countertop blender until smooth
    • Taste sauce and adjust seasoning as needed; keep warm for serving
    • Pat monkfish fillets dry using kitchen paper
    • Coat fillets lightly with 2 tablespoons olive oil and season both sides with salt and pepper
    • Heat a clean skillet over medium-high heat
    • Sear monkfish fillets on each side for about 3–4 minutes per side until golden and just cooked through (internal temp 63°C/145°F)
    • Let monkfish rest for 2 minutes off the heat
    • To plate, spoon a generous pool of roasted red pepper sauce onto each plate
    • Place monkfish fillet on top of the sauce
    • Garnish with chopped parsley and a drizzle of olive oil
    • Serve immediately with steamed greens or crusty bread if desired