Name: Monkfish Roast with Salsa Primavera
Yield: 2
Cuisine: British
Ingredients: Monkfish Tail; Rosemary; Garlic; Anchovies; Dry White Wine; Artichoke Hearts; Spring Onions; Sugar Snap Peas; Cucumber; Green Pepper; Fresh Green Peas; Fresh Broad Beans; Capers; Gherkins; Green Olives; Tarragon; Mint; Parsley; Chives; Lemon; Vinegar; Olive Oil; Sea Salt; Freshly Ground Black Pepper

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Monkfish has a wonderful firm, meaty texture, making it a sensible choice to convert any diners who may not normally enjoy seafood. With just one central bone through the centre, there are no fiddly bones to deal with, either.

This recipe for Monkfish Roast is the perfect alternative to a traditional roast dinner. With a fresh sauce that takes its name from the Italian word for ‘Spring’, this dish embraces everything that is in its prime this season. Enjoy with a glass of good white wine and your special someone.

Ingredients

1

Monkfish tail, filleted
1 bunch

Rosemary
2 cloves

Garlic, sliced
6

Anchovies
1/2 glass

Dry white wine
For the Salsa
4

Artichoke hearts
1 bunch

Spring onions, cut on the bias
1 handful

Sugar snap peas, thinly sliced
1/2

Cucumber, peeled & thinly sliced
2

Green pepper, finely chopped
2 tablespoons

Fresh green peas
2 tablespoons

Fresh broad beans, blanched
1 tablespoon

Chopped capers
1 handful

Gherkins, chopped
1 handful

Green olives, finely sliced
1 tablespoon

Chopped fresh herbs (tarragon, mint, parsley & chives)
1/2

Lemon, juiced
A glug

Vinegar
A glug

Olive oil
A good pinch

Sea salt
A good pinch

Freshly ground black pepper

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Method

Preheat your oven to 220C.
Begin by preparing your fish. Make some incisions in the flesh of the monkfish tail and stud with 10 - 12 small pieces of anchovy, garlic and rosemary. Leave the ends of the rosemary hanging out.
Into an ovenproof pan drizzle some olive oil, and gently fry the remaining garlic cloves, anchovies and rosemary. Add the fish and sear on all sides until golden brown, then place into the oven to roast for 20 minutes. Once cooked, remove from the oven and leave to rest for 10 minutes before carving.
Meanwhile, prepare your sauce.
Into a mixing bowl place all of the prepared herbs and vegetables. Mix loosely with olive oil, then add the salt, lemon juice and vinegar until you are happy with the flavour balance.
Serve portions of the fish alongside a generous helping of the sauce and fresh lemon slices.