Spaghetti with Monkfish and Cherry Tomato Sauce  (Serves 4)

This is a recipe that I shared back in the early days of Menu Mistress when we were in summer lockdown. It was one of my favourite quick recipes during those never-ending Covid days (which now, thankfully, seem like some surreal dream; how quickly life moves on!). I made this pasta dish again just the other day and was reminded of it’s deliciousness. And so I decided that I should also remind you!..

Often nicknamed ‘poor man’s lobster’, monkfish is a lovely meaty fish making this dish totally satisfying. It is best to have all the ingredients prepared before cooking as the sauce cooks quickly. It is a very special yet quick and simple pasta dish…

400g monkfish fillet, sliced into 1cm slices

400g spaghetti

4 tablespoons olive oil

1 red chilli, chopped (or less according to your taste)

Pinch of dried chilli flakes

3 cloves garlic, finely chopped

350g ripe cherry on the vine tomatoes, halved

4 tablespoons white wine

2 tablespoons of capers

1 large bunch flat leaf parsley, chopped

1 lemon

Sea salt and black pepper

1. Heat the olive oil in a frying pan. Season the monkfish and place in the pan, allow to colour, stirring. Then add the dried and fresh chilli, and the garlic, cook for a couple of minutes.
2. Add the tomatoes and wine to the pan followed by the capers, cook over a high heat for a couple of minutes.
3. Meanwhile cook the spaghetti according to the packet instructions until al dente.
4. Drain the spaghetti and add it to the pan with the sauce along with the parsley and a squeeze of lemon juice (to taste). Toss everything together and serve. Easy!