Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Calories per serving: 203
Fat per serving: 8.4g
300g salad potatoes, such as Charlotte
Sea salt and freshly ground black pepper
2tsp olive oil
2 x 200g monkfish fillets
4 artichoke heads, cut into quarters (or 1 small jar of chargrilled
artichokes, drained)
1tbsp small capers
A handful of fresh parsley
2 garlic cloves, sliced
2 fresh chorizo sausages, diced
Juice of lemon
Cook the potatoes in a pan of boiling, salted water for 10 minutes or until
just tender, then drain. When the potatoes are cool enough to handle, cut
them into 1cm-thick slices.
Preheat the oven to 200°C/400°F/gas mark 6. Heat half of the olive oil in a
large, ovenproof frying pan over a medium-high heat. Add the monkfish and
fry for 1-2 minutes on each side until lightly golden, then remove from the
pan.
Add the potatoes to the pan and fry for 1-2 minutes until golden brown, then
turn them over. Place the monkfish on top of the potatoes and scatter over
the artichokes, capers, parsley, garlic and chorizo. Transfer to the oven
for 6-8 minutes, or until the monkfish is cooked through.
Squeeze over the lemon juice, drizzle with the remaining olive oil, season and
serve.
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Gizzi’s Kitchen Magic (Virgin Books, £20) is out now and available to buy
through Gizzierskine.com.
PHOTOGRAPHY: KAREN THOMAS
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