INGREDIENTS
4 x 170g monkfish steaks
Oil
Butter
Salt and pepper
For the sweet and sour peppers:
4tbsp olive oil
2 anchovy fillets, tinned
2tbsp capers
2 garlic cloves squashed
10 stoned black olives sliced
2 red peppers deseeded and sliced very thinly
140ml white wine vinegar
1tbsp sugar
For the salsa verde:
Large bunch parsley, picked
6tbsp small capers
6tbsp small gherkins, chopped
6 anchovy fillets
3 cloves crushed garlic
3tbsp red wine vinegar
Olive oil
Recipe continues
METHOD
Preheat the oven to 180°C.
Heat the oil and butter in a pan. Colour the monkfish then transfer to the oven to cook – about 10 minutes.
For the peppers, heat the slices in oil then add the anchovy fillets, capers, garlic, peppers, olives and seasoning. Cook gently.
Mix the vinegar and sugar together. Add to the peppers and allow to thicken. Put to one side.
Put all the ingredients for the salsa into a food processor and chop. Add olive oil to make a paste.
Put the monkfish in a bowl, serve a little salsa verde over the top and peppers around.