Gigot of monkfish with tomato and pepper sauce
by Andy Waters
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Ingredients
Fish & Shellfish
4 monkfish tail, approximately 200g each
Fruit & Vegetables
6 garlic cloves, halved
1 400g tin of chopped tomato
1 onion, sliced
2 courgettes, sliced
2 red peppers, sliced
Oils & Vinegars
150ml of olive oil
Salad & Fresh Herbs
1 bay leaf
3 sprigs of thyme
1 handful of fresh parsley, chopped
Beverages
200ml of water
Store Cupboard
sea salt
ground black pepper