Roast Stuffed Monkfish with Lemon Caper Sauce

The fish and sea food markets of Brittany are renowned throughout the world which is why our cooking school is located right here in the heart of this most famous gastronomical region of France. It was the Christian monks of Ireland, Cornwall and Wales who came here in the 5th century and gave their names to the towns and villages of the country. While that is another interesting story still waiting to be properly told, it is the monk fish that I am currently concentrating on!. This is a wonderful dish to try on your next special banquet.

Ingredients (for 10 people)

I single tail of monkfish (5 lbs)
1 tbsp of thyme, sea salt (I prefer the local Gurande) and black peppercorns
a pinch of saffron
2 oz can of anchovies in olive oil drained
2 roasted seeded and peeled red bell peppers
4 tbsp olive oil
4 tbsp of unsalted butter
1 lemon
bunch of flat parsley chopped
3 tbsp of capers drained and rinsed

Method

Place the thyme, peppercorns and salt in a mortar and crush until roughly grounded. Distribute the bell peppers and the anchovies in and over the fish. Pour the olive oil and saffron inside the fish and close and string the fish into individual portions to be cut later. Place the fish in the oven pan along with the seasoning and a splash of olive oil and roast for 35 minutes at 190 degrees c. Remove the monkfish, set aside and cover to keep warm.

For the sauce

Boil the remaining liquid in the pan until it is reduced to half its quantity. Peel the lemon, remove the core and cut into individual segments. Heat the butter in a small pan until golden brown. Add the lemon and the capers. Remove the string from the fish. Add the butter sauce to the fish reduction and pour over the roasted fish with a sprinkle of parsley to decorate and serve immediately.