Baked monkfish, smoked tomato, rosemary, chorizo

Serves: 4
Course: Main Course
Cooking Time: 1 hr 0 mins
  • 3tbs olive oil
  • 3 cloves of garlic, peeled and sliced
  • 2 x 400g tins of chopped tomatoes
  • 1tbs tomato purée
  • 1tsp smoked paprika
  • 100ml concentrated chicken stock
  • Juice of 1 orange
  • 2 strips of orange peel
  • 1tbs honey
  • A splash of sherry (if you have it)
  • Salt and pepper
  • 500g trimmed monkfish tail
  • 200g piece of chorizo
  • 125g mixed baby tomatoes
  • 2 sprigs of rosemary

1 Set the oven to 185 degrees.

2 Put the olive oil into a pan then add the sliced garlic. Cook over a low heat until evenly light golden.

3 Add the tomatoes, tomato purée, smoked paprika, chicken stock, orange juice and peel, honey and sherry, then cook until the sauce is reduced by a third. Season with salt and pepper.

4 Put the sauce into a shallow casserole dish. Cut the monkfish into 3cm chunks.

5 Remove the skin from the chorizo as best you can and cut into 2cm chunks, at an angle.

6 Alternate the monkfish and chorizo in the dish. Intersperse the tomatoes and rosemary alongside.

7 Bake for 25 minutes or so, until the monkfish is cooked.