Simon Rimmer’s Monkfish and Artichokes
Always wanted to try monkfish, but not sure where to start? Try this mouth-wateringly tasty, one-pot recipe, perfect for autumn evenings with the family.
- 12 king prawns, peeled, but tail on and deveined
- 200g griddled artichoke hearts (tinned/jar)
- 100g cherry tomatoes
- 200g boiled new potatoes
- 1 lemon, halved, to squeeze
- Handful of chopped parsley
- Salt and pepper to season
Red pepper and tomato butter
- 250g butter
- 1 red pepper
- 100g sun-dried tomatoes in oil
- 90g flour (seasoned with 1 tsp celery salt, 1 tsp paprika and 1 tsp white pepper)
- 350g trimmed monkfish tails
- Add softened butter to a food processor and blitz with the red pepper and sun-dried tomatoes until smooth. Spoon onto a sheet of greaseproof paper, wrap into a sausage shape and pop into the fridge to chill.
- Pre-heat the oven to 200c.
- Cut the monkfish into goujon sized pieces and coat in the seasoned flour.
- Melt a knob of your pre-made butter in a large frying pan, once the butter is bubbling add the monkfish and prawns, frying for 2 minutes. Turning the ingredients to ensure even cooking and squeeze over half of the lemon juice.
- Stir in the boiled potatoes and cooking for a further 2 minutes. Then add the tomatoes and when another two minutes has passed throw in the artichokes. Season with salt and pepper and add more butter throughout the process as needed.
- Bring the potatoes, vegetables, fish and prawns together in the pan, then place in a hot oven for 25 minutes.
- To serve, squeeze over the remaining half of the lemon and garnish with lots of parsley.
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