Monkfish tails work particularly well in this simple bake, as the meaty flesh holds together well during cooking. If not available, both gurnard and sea bass would be good substitutes. Andy Waters makes an easy tomato, courgette and pepper sauce, which the fish is then baked in before serving.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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For the sauce, place an ovenproof dish over a medium heat and add 100ml of olive oil. Once the oil is hot (but not burning), add the slices of onion and garlic and allow to sweat for 2-3 minutes
2 garlic cloves
100ml of olive oil
Add the courgettes and peppers and cook for a further 3 minutes
2 red peppers
Add the tomatoes and juice, the herbs and water. Bring to the boil and then turn down the heat, leave to gently simmer for 5 minutes. Season with salt and pepper to taste and remove from the heat
1 400g tin of chopped tomato
3 sprigs of thyme
1 bay leaf
ground black pepper
200ml of water
Stud the monkfish tails with the halved garlic cloves. Lay the monkfish tails on top of the sauce and spoon over some of the sauce. Pour 50ml of olive oil over the monkfish and cook in a preheated oven set to 180°C/gas mark 4 for 15 minutes
4 monkfish tail
4 garlic cloves
50ml of olive oil
Remove the dish from the oven, scatter fresh parsley over the top and serve immediately
2 2/3 handfuls of fresh parsley
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