Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit) and lightly grease a shallow baking dish with 1 tablespoon of extra virgin olive oil.

2. 2

   In a large bowl, combine 800 grams of monkfish fillets with 1 teaspoon of smoked paprika, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 tablespoon of fresh lemon juice, ensuring the fish is evenly coated.

3. 3

   Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat, then sauté 1 finely chopped large onion for 5 minutes until softened, followed by 4 minced garlic cloves and 1 diced large red bell pepper for an additional 3 minutes.

4. 4

   Stir in 400 ml of coconut milk, 2 tablespoons of piri-piri sauce, and 2 tablespoons of fresh lemon juice into the pan with the sautéed vegetables, bringing the mixture to a gentle simmer for 3 minutes.

5. 5

   Carefully place the marinated monkfish fillets into the prepared baking dish and pour the simmering coconut milk and vegetable sauce evenly over the fish.

6. 6

   Bake the monkfish for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork, achieving a slight golden-brown crust reminiscent of tandoor cooking.

7. 7

   Garnish the finished dish with 0.25 cup of fresh chopped cilantro before serving immediately.