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IngredientsMonkfish Piperade Monkfish with peppers serves 4 prep time 20 mins cooking time 30 mins 2 onions thinly sliced 2 to 3 tablespoons olive oil 1 yellow pepper cut into 1/2 in strips 1 red pepper cut into 1/2 in strips 1 green pepper cut into 1/2 in strips 1 to 2 cloves of garlic minced 1 small can of tomatoes salt and pepper 1½ lbs of monkfish fillets 1 small French stick oil for deep frying |
Soften the onions in a saucepan containing 1 tablespoon of olive oil.
Add the garlic to the onions and cook gently for another 2 mins. Add the peppers and cook for 5 mins.
Then add the tomatoes and seasoning. Let the sauce simmer until reduced by half.
Cut the monkfish into cubes, Heat the remaining oil in a saucepan and fry the fish until browned lightly.
Transfer to an oven proof dish. Spoon the piperade over the top of the monkfish.
Heat through in a moderate oven 350f for 10 mins.
Meanwhile slice the French bread into 1/2 inch slices. Fry in the oil until golden brown.
Put the monkfish piperade into a serving dish and surround with the bread croutons and serve
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