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Monkfish Casserole

Updated / Wednesday, 31 Jan 2001 18:30

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes, plus 45 minutes in the oven

675g | 1.5lb monkfish, filleted

  • seasoned flour
  • 3 tablespoons olive oil
  • 25g | 1oz butter
  • 2 green peppers, finely chopped
  • 400g | 14oz tinned tomatoes, chopped
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 2 tablespoons chopped parsley
  • 2 teaspoons paprika
  • 450ml | 15fl oz dry white wine
  • 2 tablespoons brandy
  • pinch cayenne pepper
  • sea salt and freshly ground black pepper
  • 1 teaspoon sugar

    • Preheat the oven to 180C (350F, 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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