Remove the tough grey skin and pink membrane from the monkfish. Wash and dry the fish and secure it evenly with fine
string, so that its shape is held during cooking.
Finely chop the onion, and heat the oil in a large frying pan over a medium heat. Sauté the onion, fennel seeds, ground
anise or star anise in the pan for 2 - 3 minutes, until the onion is transparent.
Add the monkfish to the frying pan and cook for about 5 minutes, until the fish is sealed on all sides. Remove from the heat,
pour over the vermouth and season to taste with salt and freshly ground black pepper.
Transfer the contents to a roasting tin or gratin dish, placing the monkfish on the top, and roast in the oven for 30 minutes.
Add the tomatoes to the roasting tin or gratin dish, and cook for a further 5 minutes, then remove from the oven and garnish
the fish with coriander sprigs, if desired.
Serve the dish with boiled potatoes and a selection of vegetables
Ingredients
Directions
Remove the tough grey skin and pink membrane from the monkfish. Wash and dry the fish and secure it evenly with fine
string, so that its shape is held during cooking.
Finely chop the onion, and heat the oil in a large frying pan over a medium heat. Sauté the onion, fennel seeds, ground
anise or star anise in the pan for 2 - 3 minutes, until the onion is transparent.
Add the monkfish to the frying pan and cook for about 5 minutes, until the fish is sealed on all sides. Remove from the heat,
pour over the vermouth and season to taste with salt and freshly ground black pepper.
Transfer the contents to a roasting tin or gratin dish, placing the monkfish on the top, and roast in the oven for 30 minutes.
Add the tomatoes to the roasting tin or gratin dish, and cook for a further 5 minutes, then remove from the oven and garnish
the fish with coriander sprigs, if desired.
Serve the dish with boiled potatoes and a selection of vegetables