Monkfish with peppers recipe

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 275 calories / serving
  • Healthy
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Pre-heat the oven to 220° C.

Brush the monkfish tail with half of the olive oil then season generously. Arrange on a lined roasting tray and roast for 25-35 minutes until the flesh is opaque and springy to the touch.

Mix the peppers in a large mixing bowl with the remaining olive oil. Season to taste and spoon onto a rectangular serving plate. Remove the monkfish when ready and sit on top of the peppers. Garnish with sprigs of thyme before serving.

  • Ingredients

  • 1 x 750g skinless monkfish tail
  • 50ml olive oil
  • 2 green peppers, de-seeded and finely diced
  • 2 red peppers, de-seeded and finely diced
  • salt
  • pepper
  • sprigs of thyme, to garnish
  • Energy 1150kj 275kcal 14%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 7g 8%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 7.2g Protein 30.9g Fibre 3.4g


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