Simon Rimmer’s Monkfish and Artichokes

 

Always wanted to try monkfish, but not sure where to start? Try this mouth-wateringly tasty, one-pot recipe, perfect for autumn evenings with the family.

 

 

Ingredients

12 king prawns, peeled, but tail on and deveined

200g griddled artichoke hearts (tinned/jar)

100g cherry tomatoes

200g boiled new potatoes

1 lemon, halved, to squeeze

Handful of chopped parsley

Salt and pepper to season

Red pepper and tomato butter

250g butter

1 red pepper

100g sun-dried tomatoes in oil

Monkfish goujons

90g flour (seasoned with 1 tsp celery salt, 1 tsp paprika and 1 tsp white pepper)

350g trimmed monkfish tails

 

Method

1. Add softened butter to a food processor and blitz with the red pepper and sun-dried tomatoes until smooth. Spoon onto a sheet of greaseproof paper, wrap into a sausage shape and pop into the fridge to chill.
2. Pre-heat the oven to 200c.
3. Cut the monkfish into goujon sized pieces and coat in the seasoned flour.
4. Melt a knob of your pre-made butter in a large frying pan, once the butter is bubbling add the monkfish and prawns, frying for 2 minutes. Turning the ingredients to ensure even cooking and squeeze over half of the lemon juice.
5. Stir in the boiled potatoes and cook for a further 2 minutes. Then add the tomatoes and when another two minutes has passed throw in the artichokes. Season with salt and pepper and add more butter throughout the process as needed.
6. Bring the potatoes, vegetables, fish and prawns together in the pan, then place in a hot oven for 25 minutes.
7. To serve, squeeze over the remaining half of the lemon and garnish with lots of parsley.

 

 

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