BAKED MONKFISH WITH JUNIPER
Baked monkfish with clams and juniper
Shopping list
This recipe can be a winter warmer or a lighter summer dish; it depends on the extra ingredients added.Fish shopping List
2 fillets Cornish monkfish tail, vacuum packed ready to cook
1kg Cornish clams
1 x 90g jar Juniper Rub
1 x jar chopper tomatoes
1 x 500ml bottle Extra Virgin Olive Oil
From your larder
A tin of haricot, cannellini or pinto beans, drained and rinsed.
Chopped parsley
Lemons
White wine
Ciabatta bread
Method
Rinse the clams in fresh water discarding any that are open or do not start to close when tapped lightly on a hard surface.
Cut the monkfish fillets into bite sized pieces, coat with Juniper Rub, the amount will depend on how flavoured you like your fish.
In a non-stick saucepan or oven to table dish, heat some extra virgin olive oil and lightly fry the monkfish for about two minutes.
Add some chopped tomatoes and a little white wine.
Add the drained beans, stir gently and bake in a moderate oven 150C/320F for about 10 minutes.
Remove from the oven, add the clams and simmer until their shells have opened.
Season to taste adding chopped parsley and extra virgin olive oil.
Serving suggestion
Serve with hot ciabatta bread.Substitute cooked new potatoes or chickpeas for beans.
Coarsely chopped coriander leaves can replace the parsley.
