Roasted Monkfish with Romesco Sauce recipe | Delia Smith
Delia's Roasted Monkfish with Romesco Sauce recipe. This recipe was given to me by Clare Hunter, a very talented person who used to cook for private dinner parties on an old Thames sailing barge. The...
Ingredients
- 2 lb (900 g) monkfish tail (weight when boned and skinned)
- 4 tablespoons extra virgin olive oil
- squeeze lemon juice
- salt and freshly milled black pepper
- 3 large cloves garlic, peeled
- 3 fresh ripe plum tomatoes
- 1½ oz (40 g) hazelnuts
- 2 dried chillies
- 1 egg yolk
- 8 fl oz (225 ml) extra virgin olive oil
- 2 tablespoons sherry vinegar
- sprigs flat-leaf parsley
- lemon wedges
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