Monkfish And Italian Vegetables With Olives And Capers
- 500 g monkfish tail
- 4 tablespoons olive oil
- 2 shallots, finely chopped
- 300g baby courgettes cut into bite-sized pieces
- 300 g red peppers, halved, deseeded and cut into bite-sized pieces
- 125 ml white wine
- 21/2 tablespoons capers
- 500 g dried pasta, such as farfalle or tagliatelle
- 250 g tomatoes, skinned, deseeded and chopped
- 1 1/2 tablespoons pitted black olives
- Sea salt and freshly ground black pepper
- 25 basil leaves or 1 tablespoon chopped parsley, to serve
- Extra virgin olive oil, to serve
- #The combination of monkfish, Mediterranean vegetables, capers and olives makes for a mouthwatering meal that is full of the flavours of summer. Now let us explain to you the recipes of monkfish and Italian vegetables with olives and capers.# Wipe the fish(Monkfish) and cut into 4 equal pieces, discarding any bones. Season, arrange in an oiled roasting tin and set aside.
- Preheat the oven to 200°C (400°F) Gas 6.
- Heat 2 tablespoons of the olive oil in a frying pan, then add the shallots. Cook until soft, then raise the heat, add the courgettes and peppers and brown quickly. Add the wine, and when it has evaporated, add the capers, stir well, then season to taste.
- Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet.
- Spoon the cooked vegetables over the fish in the roasting tin until covered. Add the chopped tomatoes, olives and remaining olive oil. Cover the tin with foil and cook in the preheated oven for 8 minutes. Remove from the oven, discard the foil, cut the fish into bite-sized pieces and mix carefully into the vegetables.
- Add the fish and vegetables and their cooking juices to the drained pasta and mix well, then stir in the basil or parsley and oil. #Variations# Try thick cod, halibut, salmon or haddock fillets rather than monkfish tails. Use leeks, fennel bulbs, mushrooms and aubergines instead of peppers and courgettes.