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 (Mungo is surprisingly pretentious when it comes to pasta and only eats De Cecco)
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 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 is al dente and drain.
Serve the spaghetti mixture on a plate placing the monkfish on top and pour the warm red
pepper sauce over the spaghetti mixture and monkfish.
Serve with grated parmesan cheese, grated lemon and a twist of pepper and enjoy!