Rosemary, garlic and lime add zip to monkfish fillets in this stylish and speedy bake. Great with boiled and crushed potatoes laced with a little olive oil, parsley and chives, and some steamed broccoli. Delicious!
For monkfish, use hake or salmon.
*Monkfish and pepper kebabs: Cut 500g monkfish into bite-sized chunks. Cut 4 red peppers into chunks. Thread the chunks of fish and pepper and 4 halved tomatoes on to four metal skewers. Put on greased foil on a baking tray. Sprinkle with the garlic, rosemary, lime zest and seasoning as for the basic recipe. Top with the lime slices and dot with the butter. Fold up the edges of the foil to catch the juices but do not enclose the kebabs completely. Bake for 15-20 minutes, as for the basic recipe, or until the fish and peppers are cooked and lightly browned in places. *Halibut with ginger and paprika: Cut 500g boneless halibut steak into four equal portions, placing two on each piece of foil as the basic recipe (or wrap in individual foil parcels if you prefer). Soften 25g butter and beat with 1 tsp grated fresh root ginger, a good pinch of dried thyme and 4 tbsp chopped fresh parsley. Dot this flavoured butter over the fish, season to taste and sprinkle with a good pinch of ground paprika. Wrap and bake as for the basic recipe.
Didnt have any rosemary so used fresh red chilli. Gave some heat, lime & garlic gave fish a nice mild flavouring which we liked as we want to taste the fish. Difficult to rate fairly as big difference between chilli and rosemary but we both enjoyed our meal. - 10 Mar 2010
Used different ingredients. used medium red chilli instead of rosemary - 10 Mar 2010