Roasted Monkfish and Vegetable Salad

Ingredients

454g (1lb) Regal Monkfish Fillets, fresh or defrosted

2 Peppers, mixed colours, deseeded and quartered

2 Courgettes, sliced 6mm (quarter inch) thick

2 Medium aubergines, cubed

150ml (5fl oz) Extra virgin olive oil

6 x 15ml spoon (6 tbsp) Balsamic vinegar

Black pepper and sea salt

455g (1lb) Dried pasta



Dressing

1 x 50g Can Anchovies, drained and finely chopped

1 Lemon, rind and juice

6 x 15ml spoon (6 tbsps) Capers

Method

1) Preheat the oven to 200°C/400°F/Gas Mark 6


2) Place the peppers, courgettes and aubergine onto a large baking tray. Drizzle over 3 tbsps each of oil and vinegar and season with black pepper. Roast for 20 minutes.


3) Cube the fish and add to the vegetables, basting the fish and vegetables with the cooking juices from the tray. Roast for a further 10 minutes. Leave to cool.


4) Cook the pasta according to the packet instructions, until it is tender but still firm to the bite. Drain but do not rinse.


5) Spread on a large tray or plate and drizzle over a little oil and toss. This will ensure the pasta cools quickly and remains separate.


6) For the dressing, mix the anchovies, lemon rind and juice and capers in a small bowl with the remaining olive oil, balsamic and seasoning.


7) Put the fish and vegetables into a large serving bowl, add the pasta and dressing. Toss and serve.

Serves: 4

Provided By: Sea Fish Authority