A hearty and tasty casserole.


  • 675 g monkfish (filleted)
  • seasoned flour
  • 3 tblsp olive oil
  • 25 g butter
  • 2 green peppers (finely chopped)
  • 400 g tinned tomatoes (chopped)
  • 1 small onion (chopped)
  • 1 clove garlic (crushed)
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 2 tblsp chopped parsley
  • 2 tsp paprika
  • 450 ml dry white wine
  • 2 tblsp brandy
  • pinch cayenne pepper
  • sea salt and freshly ground black pepper
  • 1 tsp sugar


  • Preheat the oven to 180°C (350°F/Gas 4).
  • Remove and discard the fine membrane covering the monkfish fillets, and slice each fillet into roughly 5cm/2in pieces, on the diagonal, before rolling in the seasoned flour.
  • Heat the oil and butter in a flameproof casserole and fry the fish for a minute, turning it as you do so.
  • Add the green peppers and tomatoes and cook for another couple of minutes.
  • Add all the remaining ingredients and bring up to simmering point.
  • Put the lid on the casserole, transfer to the oven and bake for 45 minutes.

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