Ingredients

• 2 plum tomatoes
• halved
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 1 red pepper
• 40g/1½oz bread
• cut into cubes
• 110g/4oz piquillo peppers
• 40g/1½oz almonds
• 25g/1oz hazelnuts
• ½ lemon
• juice only
• 1 tsp smoked sweet paprika
• 3 tbsp chopped fresh flatleaf parsley
• 4 x 200g/7oz monkfish fillets
• trimmed
• 1 tbsp smoked paprika
• 1 tsp fine sea salt
• 3 tbsp olive oil
• 200g/7oz padrón peppers
• 2 tbsp coriander cress

Directions

• For the romesco sauce
• preheat the oven to 225C/450F/Gas 8.
• Place the tomatoes onto a roasting tray and drizzle with a little of the olive oil
• salt and black pepper. Roast in the oven for 15 minutes
• or until tender.
• Using tongs
• char the pepper on a gas ring for 4-5 minutes
• or until charred all over.
• Place the pepper into a bowl
• cover with cling film and set aside to steam for five minutes. Once cool enough to handle
• remove the skin and seeds from the pepper and roughly chop.
• Heat a frying pan until hot and add some of the olive oil and the bread. Season with salt and freshly ground black pepper. Fry for 2-3 minutes
• or until golden-brown and crisp. Remove the bread from the pan and set aside to drain on kitchen paper.
• Remove the tomatoes from the oven then remove the seeds.
• Blend the tomatoes
• bread and chopped peppers with the remaining ingredients in a food processor until coarsely chopped. Season with salt and freshly ground black pepper.
• For the paprika monkfish
• mix the paprika and salt on a plate.
• Roll the monkfish in the paprika mixture until completely covered.
• Heat a frying pan until hot
• add a little of the olive oil and seal the monkfish until golden-brown all over
• cook for a further 3-4 minutes. Remove the monkfish from the pan and set aside to rest for 2-3 minutes.
• Heat a frying pan until hot then add the remaining olive oil and the peppers.
• Fry for 2-3 minutes
• or until the peppers are golden-brown and puffed.
• To serve
• carve the monkfish into thick slices.
• Spoon the romesco sauce into the centre of the serving plates and top with the pardon peppers. Place the sliced monkfish on top then finish with a scattering of coriander cress.