Roasted Mediterranean Monkfish with Pesto Trapanese

Monkfish roasted with Mediterranean vegetables and pesto.

Ingredients


  • 800 g monkfish tails
  • for the pesto trapanese:
  • 1 tsp sugar
  • 2 garlic cloves (peeled)
  • salt and pepper to taste
  • 50 g fresh basil leaves
  • 125 g blanched almonds (toasted)
  • 200 ml olive oil, extra virgin
  • 0.50 a can of chopped plum tomatoes or three ripe tomatoes (latter is preferable)
  • for the mediterranean vegetables:
  • 2 roasted red peppers
  • 2 red onions (cut into wedges)
  • 3 courgettes (cut in 3cm diagonal slices)
  • 2 red peppers (roughly sliced)
  • 2 yellow peppers (sliced)
  • 200 g cherry tomatoes on the vine
  • olive oil for drizzling over the vegetables
  • 3 sprigs rosemary
  • salt and pepper to taste

Method

  1. This pesto can either be made using a mortar and pestle or it can be made in a blender. Either way, start by toasting the almonds in a dry frying pan.
  2. Then lightly chop all the ingredients except the tomatoes, and put them into the pestle and blend. Then add the tomatoes and blend together.
  3. Or you can place all the ingredients except for the tomatoes in a food processor or blender and blend them until they are smooth. Only then add the tomatoes and blend it all lightly. Add salt & pepper as necessary and transfer to a bowl.
  4. To prepare the monkfish:
  5. Remove any skin or membrane from the monkfish. Using a sharp knife, cut along the spine of the fish on one side, as closely as possible, and then remove the fish fillet from the bone. Then repeat the action on the other side.
  6. Lay one fillet out flat, with the cut side up and place half of the roasted red peppers on top followed by the pesto and the final layer of red peppers. Place the remaining fillet on top, cut side down like a sandwich and tie the fish with string at intervals. Sprinkle with salt and pepper, top with more pesto and set aside.
  7. Heat the oven to 200°C (Gas 6). Add the vegetables and rosemary, salt and pepper to a roasting dish, drizzle with oil and season well. Place the fish on top of the vegetables and place the tomatoes on the top of the fish. Put the dish in the oven for thirty minutes or until the fish is cooked through and turns opaque. (It may be necessary to cover the fish with foil if it is browning too much).
  8. To serve, cut the fish into thick slices, remove the string and serve on the roasted vegetables with some crusty bread on the side.




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