Deb’s monkfish with roasted peppers and tomatoes - from Mimi Spencer's Fast Beach Diet

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Serves: 2



  • 2 monkfish fillets approx 200g each

  • 4 ripe summer tomatoes

  • 2 tsp olive oil

  • 2 tbsp balsamic vinegar

  • sea salt and black pepper

  • 1 garlic clove finely chopped

  • 2 red peppers whole

  • handful fresh basil leaves

  • 4 slices Parma ham fat removed


  1. Preheat the oven to 180°C.
  2. Cut tomatoes around their equator and place on a baking tray. Drizzle with the olive oil and balsamic vinegar, season and dot with chopped garlic. Place whole peppers in the pan alongside tomatoes.
  3. Roast for 30 minutes until softened and slightly charred.
  4. Set tomatoes aside, and place cooked peppers in a bowl. Cover with clingfilm and allow to steam. Once cooled, ease off the skin and deseed, then cut into wide strips.
  5. Clean the monkfish fillets, removing any membrane, and dry well. Gently season them.
  6. Place 4-5 strips of roasted pepper on one fillet, and top with 4 or 5 basil leaves. Lay the remaining fillet on top and wrap the parcel firmly in Parma ham, securing with toothpicks if necessary.
  7. Cook in the hot oven for 20-25 minutes or until cooked through (this will depend on size and thickness of the fish; check after 20 minutes). Leave it to rest for 5-10 minutes.
  8. Meanwhile, purée remaining peppers in a blender, together with the roasted tomatoes and more fresh basil. Either serve at room temperature, or warm the purée in a small saucepan on a low heat and season to taste. Slice fish into four medallions and serve drizzled with pepper purée. A salad of soft leaves would be nice too.

Handy Hint

289 calories per portion

Additional Information

  • tomato

  • ham

  • Fish

  • Main Course

  • Low fat

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