Roasted monkfish with chiles, tomatoes, anchovies, and capers

SERVES 4

Ingredients:

about 2¼lb (1kg) monkfish, halved

drizzle of olive oil (see Cook’s Notes)

2 fresh mild to medium red chile peppers, seeded and finely chopped

2–3 tsp capers, rinsed, gently squeezed dry, and chopped

12 cherry tomatoes

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Place the monkfish in a roasting pan and drizzle with olive oil. Season well with salt and pepper and set aside.

2 Using a mortar and pestle, pound together the chiles, anchovies, and capers until they form a paste. Alternatively, mash into a paste with a fork. Using your hands, smear the paste all over the monkfish.

3 Put the fish in a roasting pan, and roast in the oven for 10 minutes. Add the tomatoes, and roast for another 5–10 minutes, until the fish is cooked through.

4 Leave to rest for 5 minutes, then slice and serve immediately with either a green salad or roasted new potatoes.

Cook’s Notes:

Buy the monkfish in one piece and cut it in half, or purchase two tails.

Roasted monkfish with chiles, tomatoes, anchovies, and capers