Baked Monkfish with Sea Spaghetti Pasta and Roasted Red Pepper Sauce
4 red peppers seeded
2 teaspoons sugar
2 teaspoons balsamic vinegar
Olive oil, for cooking
250g sea spaghetti
200g regular spaghetti
Small monkfish tails (1 per person)
Grated Parmesan Cheese
Preheat oven to 200 degrees Celsius. Drizzle the peppers in olive oil and roast for 20
minutes. Transfer peppers to a bowl and cover with a cloth (lets try to reduce our use of cling film!). When cooled down, remove the skins from the peppers. Place the peppers, sugar, balsamic vinegar and cream in a blender, blend until smooth and season to taste, keep warm.
Place the monkfish tails in the oven with a knob of butter and bake for 15-20 minutes or until visibly finished cooking.
While the monkfish is cooking, boil the regular spaghetti and sea spaghetti (may need to be
chopped into more manageable lengths) in a pot until the spaghetti and sea spaghetti are both al dente and drain.
Serve the spaghetti and sea spaghetti mixture on a plate placing the monkfish on top and pour the warm red pepper sauce over the dish.
Serve with grated parmesan cheese, grated lemon and a twist of pepper and enjoy!