Preparing & Cooking Seafood
Cornish Monkfish Tail
Olives Et Al Juniper Rub
Olives Et Al Romesco Sauce
JUNIPER BAKED CORNISH MONKFISH
This recipe can be a winter warmer or a lighter summer dish; it depends on the extra ingredients added.
Fish shopping List2 fillets Cornish monkfish tail, vacuum packed ready to cook
1kg Cornish clams
1 x 90g jar Juniper Rub
1 x 160g jar Romesco Sauce
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
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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 Romesco Sauce and a little white wine.
Add the drained beans, stir gently and bake in a moderate oven 150C/320F for about 5 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.
Serve with hot ciabatta bread.
Variation
Substitute cooked new potatoes or chickpeas for beans.
Coarsely chopped coriander leaves can replace the parsley.
