Roast Monkfish Nicoise
By:  Mary Berry's Complete Cookbook
Yield:  4 servings

3 tablespoons olive oil
1 head garlic; separated
1 lemon; thickly sliced
4 175 g fillets monkfish; skinned
1 teaspoon herbes de Provence
250 ml dry white wine
125 ml fish stock
1 400 g can artichoke hearts; drained and rinsed
15 black olives; pitted
10 sun-dried tomatoes in oil; drained
squeeze lemon juice
salt and black pepper
lemon wedges and thyme sprigs; to garnish

Put 1 tablespoon of the oil into an ovenproof dish, add the garlic cloves, and roast in a preheated oven at 190 C / 375 F / Gas 5 for about 10 minutes until softened.

Arrange the lemon slices in the dish and put the garlic and monkfish on top.  Sprinkle with the remaining oil and herbs and pour in the wine and the stock.  Return to the oven for 15 minutes.

Add the artichoke hearts, olives and sun-dried tomatoes and cook for 5 minutes to heat through.

Transfer the fish and vegetables to a serving dish, discarding the lemon slices.  Keep warm. Pour the cooking juices into a small saucepan and boil for about 8 minutes until reduced to about 125 ml.  

Add the lemon juice and salt and pepper to taste and pour over the fish.  Garnish with lemon and thyme and serve at once.

VARIATION

Roast Monkfish Basquaise

Substitute 1 yellow and 1 red pepper for the artichoke hearts.  Core, seed and cut into strips and roast with the garlic cloves.  Proceed as directed.