José Pizarro’s Roast Monkfish Tail With Lemon Thyme Salsa


This monkfish recipe looks very impressive when you put it on the table. Easy for a party as you don’t need to do much – just enjoy!

• 4 banana shallots, peeled and cut into wedges
• 1 bulb garlic, cloves separated
• 500g potatoes, chopped
• 500g small vine tomatoes, halved
• 12-14 caper berries
• few sprigs lemon thyme
• olive oil
• sea salt
• freshly ground black pepper
• 2kg whole bone in monkfish tail, skinned
• 100ml white wine

For the salsa:
• 4 sprigs lemon thyme, leaves stripped
• large handful chopped parsley
• 1 lemon, finely grated zested and juiced
• 1 red chilli, finely chopped
• 1 bulb garlic, roasted until soft
• 120ml extra virgin olive oil

1 Preheat the oven to 200°C.
2 Toss the shallots, garlic, potatoes, tomatoes, caper berries and lemon thyme together in a roasting tin with a good drizzle of olive oil and plenty of seasoning.
3 Rub the monkfish with oil, season well and place on top of the vegetables. Roast in the oven for 20 minutes, then add the wine and roast for a further 20–25 minutes until the fish is just cooked and the vegetables are really tender.
4 Meanwhile, make the salsa. In a small blender blitz together the herbs, lemon zest and juice and chilli.
5 When the fish is cooked, squeeze the roasted garlic flesh into the salsa. Whiz again with enough extra virgin olive oil to loosen.
6 Serve the fish and vegetables with the salsa to drizzle over.

Recipe courtesy of José Pizarro, extracted from Catalonia 


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