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
- Mix the spices and herbs together and roll the monkfish in the mix before marinating for 24 hours.
- 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.
- Add the cooked beans, sweetcorn, stock and saffron, and bring to a simmer.
- Scatter over the cherry tomatoes, lay the monkfish fillets on top and place in a preheated oven at 200 degrees for around 10 minutes.
- Rest for 5 minutes then zest the lemon over the top and stir in the juice.
Enjoy!
