- Serves: 4
- Cook Time:
- Prep Time: 45 minutes plus 1-3 hrs marinating time
- Effort: medium
For the marinade
- 700 ml dry red wine
- 4 cloves garlic, sliced
- 240 ml red wine vinegar
- 2 tbsp tomato purée
- 10 tbsp sugar
- 1 sprigs rosemary
- 2 sprigs thyme
- 4 bay leaves
- 1 tbsp juniper berries
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 2 x 4 cm cinnamon sticks
For the fish
- 4 x 180 g monkfish tails
- seasoned flour, for dusting
- 3-4 tbsp olive oil
For the garlic mash
- 1 whole bulb garlic
- 3 tbsp olive oil
- 1 kg Maris Piper potatoes
- 60 g butter
- 100 ml cream
- sea salt and freshly ground black pepper
For the stifado
- 80 g silverskin onions
- 3 tbsp olive oil
- 55 g black Kalamata olives, in olive oil
- 1 tomato, peeled, seeds removed, finely diced
- 60 g butter, diced
For the horta salad
- 100 g mixed peppery salad leaves
- 1 lemon, juice only
- 30 ml olive oil
- 60 g Kasseri cheese or pecorino cheese, grated, for the garnish
1. Place all the marinade ingredients in a large pan and bring to a simmer. Turn off the heat and leave cool.
2. Pour the cooled marinade over the fish, transfer to the fridge and marinate a minimum of 1 hour, preferably about 3 hours.
3. Preheat the oven to 180C/gas 4. Rub the garlic with the olive oil and wrap loosely in foil. Roast for 45 minutes or so, until the garlic is soft when squeezed. Cut the garlic bulb in half and squeeze the soft garlic out - this can be done ahead of time.
4. Peel the potatoes and cut into chunks. Boil in plenty of lightly salted water until tender. Drain, return to the pan and shake them over a low heat to evaporate any excess moisture.
5. Add the roasted garlic and mash into the potatoes with the butter. Heat the cream and stir into the potatoes. Season with salt and pepper, cover and keep warm.
6. Remove the fish from the marinade and discard the spices. Pat dry and dust in seasoned flour.
7. Heat the olive oil in an ovenproof frying pan and fry the fish on both sides to seal before transferring to the oven. Roast for about 8 minutes, until tender.
8. Remove the fish from the pan and keep warm.
9. Stir 300ml of the marinade into the pan and add the onions, olives and tomato. Bring the sauce to a simmer and cook until the onions are tender. Whisk in the butter.
10. For the salad, bring a large pot of water to the boil, add the leaves and after a few seconds, drain and plunge into iced water. Dress with lemon juice and olive oil.
11. To serve, place the fish on top of the mash and horta salad. Pour over the sauce and top with grated cheese before serving.
Rate This Recipe