Roast monkfish with olives and capers recipe

Ingredients

• 4 175g monkfish fillets
• 1 Lime (zest and juice of)
• 1 Garlic clove, peeled and finely chopped
• 1 tbsp Olive oil
• 1 pinch Dried chilli flakes (red pepper flakes), plus extra for sprinkling
• 1 pinch Freshly ground black pepper
• 4 tbsp Low-fat natural yoghurt
• 25 g Pitted black olives, roughly chopped
• 1 tbsp Capers, rinsed and chopped
• 2 tbsp Fresh parsley, chopped
• 4 Lime wedges, to serve