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Charred monkfish and baby pepper skewers with roasted vegetable tabbouleh
Serves 4
Ingredients
- 200g bulgur wheat
- 350ml boiling fish stock or half stock/half water
- 300g fennel bulbs, trimmed and core removed
- 250g cherry tomatoes
- 3tbsp extra virgin olive oil
- 2tbsp finely chopped parsley handful Greek basil leaves (optional)
For the dressing
- 1tsp grain mustard
- 1/2tsp sweet paprika
- 2tbsp white balsamic
- 8tbsp extra virgin olive oil
For the monkfish skewers
- 600g monkfish on the bone
- 1tsp sea salt flakes, crushed
- 1/2tsp smoked hot paprika
- 1/2tsp smoked sweet paprika
- 300g sweet baby peppers
- 4tbsp extra virgin olive oil
Method
Preheat the oven to 200C/
180C F/Gas 6. For the roasted
vegetable tabbouleh, put the
bulgur wheat in a heat-proof
bowl and pour over the boiling
stock. Cover with a clean tea
towel and leave for around
30 minutes until all the liquid
has been absorbed.
Meanwhile, cut the fennel in half lengthways, then into fans.Put into a roasting tin with the cherry tomatoes and season with sea salt flakes and freshly ground black pepper. Add the oil, toss everything together well and roast for 30 minutes, turning once.
Fluff up the bulgur wheat with a fork. When the fennel and tomatoes are browned, add the bulgur wheat and mix well, return the tin to the oven and switch the oven off.
For the skewers, ease the fine membrane from the monkfish and rub the fish with the salt and both types of paprika, then transfer to the fridge for around 20 minutes. Cut the monkfish off the bone into 2 fillets. Cut each piece into 3.5-4cm chunks.
Cut the peppers into quarters lengthways, removing the seeds as you go. Thread the pieces of monkfish, alternating with the pepper quarters, on to 4 metal skewers. Sit them on a foil-lined tray and spoon the oil over.
Heat a ridged griddle pan or preheat the grill and set the shelf around 15cm from the heat. Griddle or grill the skewers for around 3-4 minutes, then turn them over and cook for another 3 minutes until the fish is just cooked and the peppers are tender.
Combine the dressing ingredients and add to the tabbouleh, along with the parsley, and season with sea salt flakes and black pepper. Sprinkle the basil leaves over, if using, and serve warm with the monkfish and pepper skewers.
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