Monkfish are also known as angel sharks. They have a strange, flattened appearance and it is their tail section that is the most popular part for cooking; one tail section providing two large fillets. Serve the dish with boiled potatoes and a selection of vegetables.
Preparation time : 20 minutes,
Cooking time : 40 minutes,
Oven : Preheat to 200°C (400°F, gas mark 6),
Calories per serving: 340
2 1/2 lb (1.1kg) monkfish tail
1 small onion
2 tablespoons virgin olive oil
1/2 teaspoon fennel seeds
1/3 teaspoon ground anise or star anise
4 tablespoons dry vermouth Salt and freshly ground black pepper
12 cherry tomatoes Coriander sprigs for garnish (optional)
1. Remove the tough grey skin and pink membrane from the monkfish tail. Wash and dry the fish and secure it evenly with fine string, so that its shape is held during cooking.
2. Finely chop the onion, and heat the oil in a large frying pan over a medium heat. Saute the onion, fennel seeds, ground anise or star anise in the pan for 2 - 3 minutes, until the onion is transparent.
3. Add the monkfish to the frying pan and cook for about 5 minutes, until the fish is sealed on all sides. Remove from the heat, pour over the vermouth and season to taste with salt and freshly ground black pepper.
4. Transfer the contents to a roasting tin or gratin dish, placing the monkfish on the top, and roast in the oven for 30 minutes.
5. Add the tomatoes to the roasting tin or gratin dish, and cook for a further 5 minutes, then remove from the oven and garnish the fish with coriander sprigs, if desired.
6. Serve immediately from the gratin dish.
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