Name: Gigot of monkfish with tomato and pepper sauce
Total time: 30 min
Ingredients: 4 monkfish tails, approximately 200g each; 4 garlic cloves, halved; 50ml of olive oil; 4 slices of thick-sliced Parma ham; 1 400g tin of chopped tomato; 1 onion, sliced; 2 garlic cloves, sliced; 2 courgettes, sliced; 2 red peppers, sliced; 1 bay leaf; 3 sprigs of thyme; 200ml of water; sea salt; ground black pepper; 100ml of olive oil; 1 handful of fresh parsley, chopped

Gigot of monkfish with tomato and pepper sauce

by Andy Waters

Ingredients

Fish & Shellfish

4 monkfish tails, approximately 200g each

Oils & Vinegars

50ml of olive oil
100ml of olive oil

Delicatessen

4 slices of thick-sliced Parma ham

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