Monkfish with Pesto
serves four
Ingredients
Four x 180-200g fillets of monkfish, each sliced in half
Two red peppers, sliced
200g leeks, sliced
130g good ready-made pesto
One x 400g tin chopped tomatoes
Method
Preheat the oven to 180 degrees. Put the monkfish fillets into a small Teflon oven tray.
Spread the pesto on top of the fish. Sprinkle the sliced leeks and chopped red peppers around the fish, and pour in the tomatoes. Season with salt and pepper. Seal the tray with aluminium foil, shiny side down, and cook in the oven for 18-20 minutes. Remove the foil and cook for five minutes until the pesto has formed a crust. Serve immediately.
Of course, if you do have OCD, you'll probably measure out the leeks and pesto to the gram, and send to Great Britain for 400g cans of chopped tomatoes.
