Monkfish with Sun-blushed tomatoes and Roasted Garlic

Posted in - Recipes & Seafood on December 28th 2012 1 Comments

If you do not have an aga or equivalent, my tomato instructions may sound costly and tedious, so you could just buy some sun-blushed tomatoes and you will make this in minutes.  ‘Sun-blushing’ your own produces tomatoes with a depth of sweetness and strength that is however, worthwhile, and if you are switching your oven on to do this, just make a lot in one go.  And it is just as delicious as all those Christmasy treats with, bar the butter, an almost guilt-free dimension.

monkfish

Ingredients
Monkfish – sorry I failed to weigh again, but one average sized monkish should feed 2.
8 cherry tomatoes
4 plump cloves of garlic
A knob of butter – about 50g
A glug of virgin olive oil
Juice of half a lemon (about 1 1/2 tbsp)
Seasoning – preferably use something like Maldon SeaSalt as the less intense flavour of the flakes is beneficial

1.  The cherry tomatoes and garlic can be done in advance.  Cut the tomatoes in half (just buy the cheapest you can find as the flavour is intensified by the ‘blushing’), and add the garlic cloves whole, skin on.  Drizzle virgin olive oil over them and add a little bit of salt. Put them in the oven at 110 degrees for about 3 hours.  Check them now and then.  If you make them in advance, you could make lots and add them to a jar covered in plain olive oil.  When you need them, refresh for the dish by re-heating.

sunblushed
2.  Preheat the oven to 190 degrees C.
3. Melt the butter and oil in a pan.
4.  Season the monkfish fillets.
5.  When it is hot, add the monkfish and fry for about 3 or 4 minutes on each side, basting with the buttery sauce.  Place the pan in the oven for about 8 minutes until  cooked through.
6.  Remove from the oven and squeeze juice from half a lemon over the monkfish.  Stir the juice around the pan to create a sauce.  The sauce maketh the dish so don’t forget to scrape the pan for all the yummy bits.
7.  Serve with the warmed through tomatoes and garlic.

I served this with small floury potatoes, crushed and mixed with melted butter and chives, alongside seasoned and buttered green beans.

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  • Fanny Charles - Reply

    January 8, 2013 at 11:38 am

    Use Pinks Organics delicious Sun Dried Tomatoes, made in West Dorset, and a lot easier than doing it yourself (if you haven’t got an Aga) – Fanny

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