Roast monkfish tail with lemon thyme salsa

Roast monkfish tail with lemon thyme salsa

By
From
Catalonia
Serves
4-6
Photographer
Laura Edwards

As you may know, I’m a huge fan of big pots or big pieces of meat or fish, cooked simply. This monkfish recipe looks very impressive when you put it on the table. Easy for a party as you don’t need to do much – just enjoy.

Ingredients

Quantity Ingredient
4 banana shallots, peeled and cut into wedges
1 bulb garlic, cloves separated
500g potatoes, chopped
500g small vine tomatoes, halved
12-14 caper berries
few sprigs lemon thyme
olive oil
sea salt
freshly ground black pepper
2kg whole bone in monkfish tail, skinned
100ml white wine

for the salsa

Quantity Ingredient
4 sprigs lemon thyme, leaves stripped
large handful chopped parsley
1 lemon, finely grated zested and juiced
1 red chilli, finely chopped
1 bulb garlic, roasted until soft
120ml extra virgin olive oil

Method

  1. Preheat the oven to 200°C.
  2. Toss the shallots, garlic, potatoes, tomatoes, caper berries and lemon thyme together in a roasting tin with a good drizzle of olive oil and plenty of seasoning.
  3. Rub the monkfish with oil, season well and place on top of the vegetables. Roast in the oven for 20 minutes, then add the wine and roast for a further 20–25 minutes until the fish is just cooked and the vegetables are really tender.
  4. Meanwhile, make the salsa. In a small blender blitz together the herbs, lemon zest and juice and chilli. When the fish is cooked, squeeze the roasted garlic flesh into the salsa. Whiz again with enough extra virgin olive oil to loosen. Serve the fish and vegetables with the salsa to drizzle over.
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