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

Method
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

Perfect