2 monkfish fillets, each weighing 250g, sliced in half
1 knob of butter
1 dash of Lemon juice
Salt
Black pepper
olive oil
12plum tomatoes, skinned and de-seeded
2 banana shallots, finely chopped
5 garlic cloves, crushed
60g of fresh ginger, finely chopped
1 small red chili, finely chopped
1 1/2 tbsp of tomato paste
3 tbsp of white wine
1 1/2 tbsp of parsley, chopped
1 1/2 tbsp of coriander, chopped
75g of unsalted butter
vegetable oil
Directions
For the sauce, place a large saucepan over a medium heat and add the oil. Cook the shallots, garlic, ginger and chilli until soft but not coloured. Add the tomato paste and white wine, cook for a further 3 minutes
Add the tomatoes, parsley, coriander and butter to the pan and gently simmer until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and set aside.
For the monkfish, place a large frying pan over a medium to high heat and add enough olive oil to coat the base of the pan. Add a knob of butter. As soon as the butter begins to sizzle, add the monkfish fillets to the pan, season and then cook until golden on one side.
Flip the monkfish over and turn the heat right down. Cook for a further 2 minutes. Remove the pan from the heat and season the fish with the salt, pepper and lemon juice to taste.
To serve, reheat the tomato sauce and divide evenly between 4 dishes. Place the monkfish on top of the sauce and serve immediately.
