Roast Monkfish With Salsa Verde

ROAST MONKFISH WITH SALSA VERDE
& SWEET AND SOUR RED PEPPERS


Play VideoWatch Brian Turner Cook the Roast Monkfish Play Video

 


Serves 4

INGREDIENTS

4 x 6oz monkfish steaks
Oil
Butter
Salt & pepper


FOR SWEET AND SOUR RED PEPPERS

4tbsp olive oil
2 anchovy fillets tinned
2tbsp capers
2 garlic cloves squashed
10 stoned black olives sliced
2 red peppers deseeded and sliced very thinly
¼ pt white wine vinegar
1tbsp sugar

FOR SALSA VERDE

Large bunch parsley, picked
6tbsp small capers
6tbsp small gherkins, chopped
6 anchovy fillets
3 cloves crushed garlic
3tbsp red wine vinegar
Olive oil

METHOD

  1. Heat the oil and butter in a frying pan, colour the monkfish on both sides and cook through in the oven
  2. For the sweet and sour peppers, cook through in a little oil in a frying pan, add the anchovy fillets, capers, garlic, peppers, and olives and season
  3. Mix vinegar and sugar together and add to the peppers, allow to thicken and put to one side
  4. Put all ingredients for salsa into a food processor and chop
  5. Add olive oil gradually until it forms a paste
  6. Place the peppers on a serving plate with the monkfish served on top and a little salsa verde drizzled over

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