Roast Monkfish and Red Pepper Sauce
- 4 servings of monkfish fillets
- olive oil
- 2 carrots
- 12 asparagus spears
Red Pepper Sauce
- 2 large red peppers (capsicum)
- 25g butter, softened
- salt and pepper
- olive oil
Place the peppers under the grill, turning occasionally until all of the skin is blackened and blistered.
Put the peppers in a plastic bag for a couple of minutes to sweat, and then peel the skin off them under cold running water.
Place the peppers in a kitchen blender, add the softened butter, and season with salt and pepper.
Blend the mixture until it is pureed. Gradually add olive oil until a smooth consistency is achieved.
Preheat oven to 200°C.
Heat a thin layer of oil in a pan and sear each side of the monkfish fillets until they colour.
Remove the fish to an oven dish and bake for 5 – 10 minutes.
Remove the fillets from the oven and let them stand for 5 minutes before serving.
Cut the carrots into thin strips (julienne), cut the asparagus in half, and steam the carrots and asparagus until firm.
Arrange on vegetables a plate, top with fillet of monkfish, and serve the red pepper sauce around the side.
John Hawkesby’s wine suggestion
Marsden Estate 2005
Trinity Hill Gimblett Gravels 2006
Montana Terraces 2006