Monkfish with Roast Red Pepper, Caper & Lemon Salsa

Prepare the fish by removing the tough grey membrane and cutting it into 150g pieces. Cook the red pepper by scorching it under the grill until the skin is black. Cool it down and remove the blackened skin.

In a medium-sized saucepan, half-fill it with water and bring it to a boil, adding 1 teaspoon of salt to keep the vegetables green. When boiling, cook your desired greens for 2-4 minutes, depending on the type: kale and chard take longer, while spinach cooks faster. Remove and drain in a sieve or colander.

Place the monkfish on kitchen paper to dry as best as possible. Season with salt and pepper. Heat a wide, heavy frying pan until hot, then add 1 tablespoon of olive oil or clarified butter. Cook the monkfish for about 8 minutes, turning to cook evenly and reducing the heat halfway through to avoid overcooking. Cover the fish while you finish the spinach.

Melt a tablespoon of olive oil or butter in a pan and toss the greens, stirring to coat and reheat. Place the spinach on warmed plates, add the monkfish, and drizzle with salsa.

To make the salsa:

Neatly cut the red pepper into tiny dice and place it in a medium bowl. Zest the lemon with a fine zester and add the juice of ½ a lemon to the peppers.

Add capers, herbs, and enough olive oil to cover the salsa ingredients. Season with sea salt and pepper and leave to settle for half an hour. Check for seasoning before using.

Dervilla O’Flynn
Executive Head Chef
Ballymaloe House Hotel