Monkfish with a chilli and coriander sauce

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From: Market Kitchen

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This recipe is classed as easy

Rating 3.14 / 5 (29 votes)

Prep time:
20 min
Cook time:
10 min
Serves:
1

A reduced chilli and tomato sauce gives Lisa Allen’s succulent monkfish dish an extra kick

Method

1. Remove the monkfish membrane using a small sharp knife and set the fish aside.

2. Heat some olive oil in a pan, toss in the onions and sweat them gently until soft. Add the tomatoes and leave to cook on a low heat.

3. Season the fish with salt and heat some olive oil in a sauté pan. When the oil is very hot, add the fish and sear for 2-3 minutes on each side. While the monkfish is cooking, finish the tomato sauce.

4. Add the chilli to the tomato sauce and then the spinach. Once it has wilted, add some of the coriander, reserving a little for garnish. Remove from the heat.

5. To serve, slice the monkfish and place on top of the tomato sauce. Finish with a scattering of coriander.

Ingredients

  • 1 fillet monkfish tail, around 400g
  • ½ onions, sliced into rings
  • ½ large red chilli, seeds removed, chopped
  • 3-4 tbsp chopped tomatoes
  • 2 large plum tomatoes, sliced
  • handfuls shredded spinach
  • handfuls chopped coriander

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Latest Comment

 

Was very nice. Used lemon sole instead of the monkfish. Was a very nice tomato based sauce that wasn't exceptional but was very tasty all the same. We found that the sauce made about twice as much as we needed.

PaulR38273 PaulR38273  Posted 21 Nov 2010 12:45 PM
 

Very quick and tasty fish dish. I cooked it using monk fillets and used 3 tablespoon of creamed tomatoes instead of the chopped tomatoes to loosen the sauce. I served it with french bread to mop up the delicious sauce.

deborahH25612 deborahH25612  Posted 14 Jul 2010 10:43 PM
 

This site is so slow I'd starve before I found a recipe, on a number of occasions my laptop has frozen whilst trying to use the site.

pamS17394 pamS17394  Posted 23 May 2010 9:24 PM