Religious about monkfish

 Hi everyone

I admit before this Id never cooked with monkfish. Now Im a convert. Its not a strong fishy tasting fish and google tells me its the poor mans lobster (not sure that google has paid food prices in NZ lately). But it was fresh and reasonably priced and Im trying to move to more of a white meat diet so we gave it a go. This recipe includes a ratatouille that I make from the veges I have in our fridge. You could call it a fish stew of sorts. 

Ingredients

500gm to 1kg of monkfish fillets

4 rashers of cooked and diced bacon 

4-5 garlic cloves whole peeled

a handful of capers rinsed

2 capsicums green or red 

1 eggplant sliced

2 large onions sliced 

2 zuchinis sliced

a handful of small brown mushrooms sliced

a tin of diced tomatos in juice

6-7 cherry tomatos

a teaspoon of dried oregano

a few sprigs of fresh thyme or half a teaspoon of dried thyme

Salt and Pepper

Olive Oil

 

How to:

I start with the ratatouille. Basically I pre heat the oven to 170C and meanwhile put a deep roasting or casserole dish that has a lid on the oven and set the element to medium heat. I toss a good glug of olive oil in the dish and start by adding the onion and garlic. I stir for a few minutes and then add the sliced capsicums, zucchini and eggplant and the oregano. cook stirring occasionally for another 5 minutes. Then add the thyme, mushrooms, bacon, capers, and tomatoes. Stir until boiling, season and put in the oven uncovered for 20 mins.

Once the ratatouille is in the oven oil and season the fish and put on a rack under a hot grill for 5 minutes each side depending on the size. If the fillets are small reduce the time between turning over. You want some browning on each side but dont dry the fish out you want it just cooked or a little under as its going into the oven to finish off. Once ready take the fish out and rest until the ratatouille has been in the oven long enough. Then take it out of the oven and give the veges a light stir ensuring you don't break the zucchini or eggplant up. Place the fish on top and pop the lid on the dish and put it back in the oven for another 10 mins. This will steam the fish. 

Once the times up pull it out and you can serve it with the fish sitting on top or do as I did and gently fold it into the ratatouille letting the juice change the fish colur to a delicious red gold. Check seasoning and enjoy. 

Just a note I have replaced the bacon with cooked and diced mild chorizo sausage or speck. Each provides that smoky element that goes so well with the fish.