Monkfish with Mediterranean vegetable stew
- 450-500g monkfish medallions
- 300g cooked, skin-on new potatoes
- 1 red onion
- 1 large courgette
- 250g cherry tomatoes
- 1 medium aubergine
- 50ml olive oil
- Juice ½ lemon, plus wedges to serve
- 390g carton passata
- 4 garlic cloves, grated or finely diced
- 1 – 2tbsp Italian mixed dried herbs
- Salt and Pepper
Preheat the oven to 200C/fan 180C/gas mark 6. Chop the potatoes and all the vegetables into pieces a little smaller than the size of the cherry tomatoes and add to a large roasting tray with the olive oil and lemon juice. Chop the aubergine last and make sure it’s tossed in the oil and lemon to stop it browning.
Add the passata, garlic, herbs, salt and a good grind of black pepper. Mix together thoroughly and put into the preheated oven for 30-40 minutes, turning once whilst cooking, until the veg are cooked through but still retain their shape.
Add the monkfish medallions and cook for a further 10 minutes until the fish is cooked through but still juicy.
Remove from the oven. To serve, toss all the ingredients together making sure everything is coated in the sauce – you may need to add a little water at this stage to bring it all together. Taste and add a little extra lemon juice, salt and pepper as required. Serve immediately with lemon wedges.