Roast stuffed monkfish with saffron, lemon, tomato and cape

4 servings

Ingredients

Quantity Ingredient
1½ kilograms Monkfish tail; skinned
1 tablespoon Whole black peppercorns; coarsely crushed
1 tablespoon Roughly chopped thyme
1 tablespoon Sea salt flakes
Salt and freshly ground black pepper
Good pinch of saffron
1 50 g tin anchovy fillets in oil; drained
½ Preserved lemon; thinly sliced
1 Red pepper; roasted, torn into
; strips
4 Sundried tomato halves in oil; drained and thinly
(4 to 5)
; sliced
2 tablespoons Olive oil
175 millilitres Fish stock
2 tablespoons Extra virgin olive oil
15 grams Butter
Juice 1/2 small lemon
1 tablespoon Chopped flat-leaf parsley
1 tablespoon Capers in brine; drained, rinsed

Directions

FOR THE STUFFING

FOR THE SAUCE

1 If your fishmonger has not already done so, you will need to bone it.

You'll notice the bone sticks out a bit more on one side of the tail.

2 Cut the bone out from this side by carefully slicing either side of it, trying to keep the fish fillets attached to one another where you can. Trim away the membrane from the outside of the fillets.

3 Preheat the oven to 200c/400f/Gas 6. Mix the saffron with 2 tsp warm water and set aside. Season the cavity from which the bone was removed with salt and pepper.

4 Lay the anchovy fillets at regular intervals along the cut face of each fillet, followed by the lemon slices, pieces of roasted red pepper and finally the sundried tomatoes.

5 Sprinkle over the saffron water and some olive oil and bring the sides up together so you trap all the stuffing in place. Tie it at 2.5cm/1" intervals along its length with fine string.

6 Sprinkle the crushed black peppercorns, thyme and sea salt over the base of a small roasting tin. Add the monkfish and turn over in the mix so that it takes on an even coating.

7 Turn it right side up again and sprinkle over the rest of the olive oil.

Roast the monkfish for 25 minutes, remove from the oven and transfer to a carving plate.

8 Slice it across between the pieces of string into slices 2.5cm/1" thick.

Keep warm while you make the sauce. Place the roasting tin over a medium heat and add the fish stock.

9 Boil, scraping up all the bits from the bottom of the pan as you do.

Strain the juices into a small pan and add any from the carving plate, extra virgin olive oil, butter and lemon juice.

10 Boil vigorously for four minutes until reduced slightly and emulsified.

Remove from the heat and stir in the parsley, capers and ½ tsp salt.

Spoon the sauce around the fish. Serve with plenty of steamed potatoes.

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Recipe by: Rick Stein

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