This firm-fleshed, robust fish can withstand being roasted whole without falling apart. Askthefishmongerto remove the skin and bone. Serve with Puy lentils, and olive oil.
50g pitted black olives
2 anchovy fillets
1 teaspoon capers 50g brown cap mushrooms 1 tablespoon olive oil, plus extra 1 clove garlic, crushed 12 teaspoon dried chilli flakes 15g butter, softened
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped oregano Salt and freshly ground black pepper 1kg whole monkfish tail cut into 2 fillets (or
2 smaller tails)
Preheat oven to 190°Cgas mark 5. Chop olives, anchovies and capers quite finely and put in a bowl. Chop mushrooms finely. Heat oil in a pan, add mushrooms, garlic and chilli and cook, stirring, until all the moisture has evaporated. Add to the olive mixture and mix well. Beat in the butter and herbs, and season, bearing in mind that the anchovy is salty.
Spread the mixture over the boned side of one of the fish fillets. Lay the other fillet on top. Using fine string, tie the fish up at intervals to keep it together. Place it in a roasting tin, pour over two or three tablespoons of olive oil, and season with salt and pepper.
Roast for 15 minutes. Reduce the temperature to 170°Cgas mark3, add 75ml hot water and cook for a further 30 minutes, basting twice. Serve the fish in thick slices, drizzled with a little more olive oil.
ROAST MONKFISH STUFFED WITH MUSHROOMS, OLIVES AND CHILLI Photo Gallery
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