ingredients
serves 4
olive oil (for greasing pan)
8 large roasted whole red peppers (from a jar or deli)
4 monkfish tails (about 1 pound)
salt to taste
juice of half a lemon
1 garlic clove, slivered
2-3 sprigs fresh thyme or 3/4 teaspoon dried thyme
1/4 cup white wine or broth
1-2 tablespoons heavy cream (optional)
method
1. Spread the peppers out and cut the monkfish tails in half to fit them. (If the tails are wider than the peppers, simply trim a bit off the edges to make them fit.)
2. Sprinkle the monkfish lightly with salt and lemon juice, then make a small incision into which you insert a sliver of garlic.
3. Slide each piece of monkfish into a pepper.
4. Grease a shallow pan or baking dish with olive oil.
5. Place any remaining garlic slivers in the dish. Place the peppers on top, then break up the thyme sprigs and tuck a piece under each pepper. (If using dried thyme, sprinkle it over the top of the peppers.)
6. Pour the wine in the pan. Cover the pan with a lid or foil and simmer for 12 minutes.
7. Remove the peppers to a serving dish or plates and keep warm.
8. Increase the heat and boil the juices for 2 minutes to reduce slightly.
9. Taste and season lightly with salt if necessary.
10. For a richer sauce, stir in 1 to 2 tablespoons of cream.
11. This dish is good with au gratin potatoes or cooked potato cubes sauteed with onions.
