2 pinches smoked paprika
1 pinch cayenne pepper
2 red peppers
2 red onions, halved and finely sliced
8g fresh thyme, chopped
30g caster sugar
150ml white wine vinegar
12g coarse sea salt
8 turns milled black pepper
200ml olive oil
12 basil leaves, torn
1 x 1kg monkfish tail, cut into medallions through the bone
1 litre water
100g salt
30g caster sugar
Few large pinches smoked paprika
1 pinch cayenne pepper
Medallions of monkfish
50ml olive oil
4 large pinches smoked paprika
Sea salt, to season
10 turns fresh milled black pepper
Place 100ml of the olive oil into a pan over a medium heat, add the onion, pepper, thyme, salt and sugar.
Cook for 5-8 minutes with no colour at all.
Add the julienne of red pepper with the remaining salt, paprika and cayenne pepper.
Sweat on a medium heat with a lid on the pan so the juices come out, stirring constantly so it does not catch on the bottom.
After 15-20 minutes it should be nicely sweated down.
Add the vinegar and cook down to almost nothing.
Add the remaining olive oil and the basil at the end.
Brining the fish makes it more moist and flavoursome, firms it up, and helps it cook quicker — you’ll notice a clear difference.
Whisk the water, salt, sugar, paprika and cayenne together until the salt and sugar have dissolved.
Add the monkfish tail and leave for 20 minutes.
Place onto a rack to drain, then refrigerate for 20 minutes to air dry
Whisk 30ml of the olive oil with the paprika, brush over the fish and season with salt and pepper.
Place a non-stick pan over a medium heat, add the remaining olive oil and the fish, and sear all over.
Turn the monkfish over and cook for a further 3 minutes, then remove from the pan.
Take off the heat, add the relish to the pan and level it out.
Place the fish on top and squeeze over some fresh lemon juice.
Place into the oven at 170°C and cook for 12 minutes.
Serve the fish with the relish.
2 pinches smoked paprika
1 pinch cayenne pepper
2 red peppers
2 red onions, halved and finely sliced
8g fresh thyme, chopped
30g caster sugar
150ml white wine vinegar
12g coarse sea salt
8 turns milled black pepper
200ml olive oil
12 basil leaves, torn
1 x 1kg monkfish tail, cut into medallions through the bone
1 litre water
100g salt
30g caster sugar
Few large pinches smoked paprika
1 pinch cayenne pepper
Medallions of monkfish
50ml olive oil
4 large pinches smoked paprika
Sea salt, to season
10 turns fresh milled black pepper
Place 100ml of the olive oil into a pan over a medium heat, add the onion, pepper, thyme, salt and sugar.
Cook for 5-8 minutes with no colour at all.
Add the julienne of red pepper with the remaining salt, paprika and cayenne pepper.
Sweat on a medium heat with a lid on the pan so the juices come out, stirring constantly so it does not catch on the bottom.
After 15-20 minutes it should be nicely sweated down.
Add the vinegar and cook down to almost nothing.
Add the remaining olive oil and the basil at the end.
Brining the fish makes it more moist and flavoursome, firms it up, and helps it cook quicker — you’ll notice a clear difference.
Whisk the water, salt, sugar, paprika and cayenne together until the salt and sugar have dissolved.
Add the monkfish tail and leave for 20 minutes.
Place onto a rack to drain, then refrigerate for 20 minutes to air dry
Whisk 30ml of the olive oil with the paprika, brush over the fish and season with salt and pepper.
Place a non-stick pan over a medium heat, add the remaining olive oil and the fish, and sear all over.
Turn the monkfish over and cook for a further 3 minutes, then remove from the pan.
Take off the heat, add the relish to the pan and level it out.
Place the fish on top and squeeze over some fresh lemon juice.
Place into the oven at 170°C and cook for 12 minutes.
Serve the fish with the relish.
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