MONKFISH PASTA WITH END OF SEASON TOMATOES
This is a perfect dish for early autumn, using the intense flavours of end-of-season tomatoes. If you don't have your own small red tomatoes, the growers on the Isle of Wight have extended the season of uk toms and there are some really lovely flavoursome varieties to choose from. Monkfish is a meaty satisfying fish - poor man's lobster - ours was day-boat caught off the Cornish coast, make sure yours is labelled with the MSC marque (a blue tick).
Serves 4
Ingredients:
400 g monkfish fillet, sliced into 1cm pieces
400 g dried spaghetti
Olive oil
1 long red chilli, finely chopped (seeds or not)
Pinch of dried chilli flakes
3 cloves garlic, finely chopped
350 g ripe baby vine tomatoes, halved
4 tbsp white wine
2 tbsp capers
1 large bunch flat parsley, leaves only
1 lemon
Salt and pepper
Method:
Have all the ingredients prepared and to hand.
Put the pasta into a large pan filled with plenty of boiling, well salted water and cook for required time.
Whilst the pasta is cooking, heat 4 tbsp olive oil in a large frying pan. Season the monkfish and place in the pan. Allow to colour, then throw in the chilli, dried and fresh, and garlic and cook for a couple of minutes.
Add the tomatoes and wine to the pan followed by the capers and cook over a high heat for a couple of minutes.
Drain the pasta and add it to the pan with the parsley and a squeeze of lemon juice.
Toss everything together to coat with sauce, adjust seasoning and serve into warm bowls.
