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
200ml cream
250g sea spaghetti
200g regular spaghetti
Small monkfish tails (1 per person)
Grated Parmesan Cheese
Grated Lemon

Serves 3-4


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!