Roast Monkfish and Red Pepper Sauce

10:04 pm on 19 November 2007


  • 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. 

To Serve

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

Pinot Noir
Montana Terraces 2006

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