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Our hall to your home: Damian’s baked monkfish recipe

Our Head Chef, Damian, is back with another fabulous recipe that’s super simple but packed full of flavour. This one-pan wonder features tender monkfish fillets cooked with a selection of vibrant, tasty veg. What’s not to love?

Baked monkfish with peppers and chickpeas

Serves 4

For the fish

  • 800g monkfish fillets
  • 20g smoked paprika
  • 5g dried oregano
  • 5g dried garlic granules
  • Pinch of sea salt

 

For the vegetable base

  • 100ml olive oil
  • 200g cooked chickpeas
  • 100g cooked cannellini beans
  • 30g sweetcorn
  • 200g finely diced onions
  • 3 cloves garlic sliced
  • 150g yellow peppers diced
  • 200g cherry tomatoes
  • Pinch of saffron
  • 200ml vegetable stock
  • 1 lemon

 

  1. Mix the spices and herbs together and roll the monkfish in the mix before marinating for 24 hours.
  2. Caramelise the onions in the olive oil. After about 10 minutes, when the onions are tender and starting to caramelise, add the garlic and peppers and cook for a few minutes.
  3. Add the cooked beans, sweetcorn, stock and saffron, and bring to a simmer.
  4. Scatter over the cherry tomatoes, lay the monkfish fillets on top and place in a preheated oven at 200 degrees for around 10 minutes.
  5. Rest for 5 minutes then zest the lemon over the top and stir in the juice.

Enjoy!

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This great location overlooking the sea and the wonderful coastline is the perfect place for fresh air walking. Seaham Hall brings luxury to this location with it's many interesting features, facilities and attention to detail. More grand than modern, it offers both formal and informal dining and it's spa has a wealth of options second to none.

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Seaham Hall, Lord Byron’s Walk, Seaham,
County Durham, England, SR7 7AG
0191 516 1400 | hotel@seaham-hall.com

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Seaham Hall, Lord Byron’s Walk, Seaham, County Durham, England, SR7 7AG

0191 516 1400 | hotel@seaham-hall.com |
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