Monkfish with roasted red pepper sauce
Total time1 h 5 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 5 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Monkfish trimmed, membrane and bones removed 700 g
- Red pepper trimmed weight 500 g
- Onion 200 g
- Garlic 5 cloves 15 g
- Extra virgin olive oil 10 g roasting, 20 g onion, 20 g garlic and fish 50 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
Shopping list Select and share only what you need
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Hand blender
Blend smooth sauces and purées just the way you like them.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Heat the oven to 200°C. Halve the red peppers, remove the seeds and stalks and place in a baking dish with 10 g oil and some salt. Roast for 35–40 minutes, cover and cool for 10 minutes, then peel and save the juices.
-
While they roast, chop the onion and soften it in a frying pan with 20 g oil for 10–12 minutes. In a second small frying pan, gently cook the peeled garlic cloves in the other 20 g oil over a very low heat for 8–10 minutes until tender and barely golden.
-
Blend the peppers, onion, drained garlic and roasting juices with a hand blender. Leave the garlic oil in its pan. Warm the sauce gently and adjust the salt.
-
Cut the monkfish into 2 cm medallions and season with the remaining salt and pepper. Heat the garlic oil and cook the fish in batches for 2–3 minutes per side until the centre reaches 63°C. Add its juices to the sauce and bring to a simmer. Divide the sauce and fish between four plates and finish with chopped parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →