This simple monkfish tails recipe from Andy Waters takes just 30 minutes to prepare and is a must-try for a midweek dinner. If you can't get hold of monkfish try using gurnard or sea bass for this dish which features sliced courgettes and red peppers in the tomato sauce.

Method
1.
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
What 'to sweat' means
To sweat is to cook something - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
2.
Add the courgettes and peppers and cook for a further 3 minutes
3.
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
4.
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
5.
Remove the dish from the oven, scatter fresh parsley over the top and serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Monkfish tails recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Monkfish tails

Tomato sauce

Garnish

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Andy Waters prepares a divine, quick and easy monkfish tails recipe complete with a tomato and pepper sauce

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