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    Tuesday, January 03, 2017

    Jacques Pepin’s Monkfish on a Bed of Ratatouille

    The first time I cooked Monkfish, I don’t know what I did...but it was not pleasant, in fact, so bad
    I  threw it out. Whoops, what a waste
    But recently, I saw some particularly nice Monkfish filets at the Fish Market
    Time to try it again
    Also Monkfish is a reasonably priced fish, that's a bonus
    My hero Jacques Pepin, had this recipe in his Essential Pepin Book

    He roasted the filet, well what a difference, it was beautiful

    Studded with garlic and roasted in some unsalted butter. Yum
    Once again...very simple and siting on a bed of Ratatouille.
    Can’t get much better than that
    Perfect for the Summer, when all these vegetables are all around us
    These quantities for 6 people 
    For the Ratatouille

    2 tablespoons olive oil
    2 cups diced onions
    3 cups 2.5 cm diced Courgettes
    3 cups 2.5 cm diced Eggplant
    1 large Yellow pepper large dice
    3 cups quartered tomatoes
    1 tsp fresh Oregano  (I used dried)
    Sea salt and freshly ground black pepper
    1 teaspoon grated lemon zest
    1 teaspoon grated orange rind

    For the Monkfish
    I like to supply about 150  - 200 gms per person
    So it’s up to you how much you buy
    The tail pictured below, fed 2 people

    3 garlic cloves, peeled and cut into slivers

    Sea salt and Freshly ground black pepper
    2 tablespoons unsalted butter
    1/4 cup chopped parsley


    Heat oven to 200C

    Heat the oil in a large heavy based pot
    Add onions and saute for about 2 minutes
    Add all the remaining ingredients except the lemon and orange rind
    Bring to boil and turn down
    Cover and simmer for about 15 minutes
    Remove lid and cook for another 10 minutes to evaporate most of the liquid

    Meanwhile, make random cuts in the Monkfish filet
    Stud with the garlic slivers
    Sprinkle with S & P
    Heat the butter in a Gratin dish or an ovenproof skillet
    When it is hot
    Add the fish and brown it all over on medium heat
    Turning occasionally for 2-4 minutes
    Transfer to oven and roast for 20 minutes
    Basting the fish with the juice after 10 minutes

    Remove and let it rest for about 5 minutes
    When the Ratatouille is cooked, add the lemon and orange zest
    Place Ratatouille on a warm platter
    Top with the fish
    Sprinkle with chopped parsley
    Serve with some crusty french bread
    Something to mop up those beautiful juices


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