karohemd: (Chef)
They had some reasonable looking monkfish at the fishmonger's so I picked up a piece. I filleted it, cut the fillets into chunks and marinaded them in pimenton and olive oil for a while. While the fish was marinading I made a sort of romesco sauce from a red pepper and some cherry tomatoes cooked down in olive oil with tomato paste, pimenton, garlic and dried herbs, seasoned with salt and pepper and then blitzed with a stick blender.
For the fish, I sliced two small cooking chorizos and fried those in a dry pan over medium heat until crispy and the fat had rendered. I removed the chorizo and then fried the fish in the rendered fat until browned on all sides and moved the pan to a low oven to finish for a few minutes.
In the meantime I steamed some broccoli florets and cooked the couscous with vegetable stock, olive oil and lemon juice.
When the fish was done I set it aside on a warm plate to rest while mixing the pan juices into the sauce. I then plated the fish on the couscous, drizzled the sauce over and around it and added fried chorizo slices. After I'd taken the photo I realised I'd forgotten to add the broccoli. Never mind.

Monkfish, Chorizo, Romesco Sauce


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April 2016

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