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Roasted Monkfish with Piperade Sauce

1h
4 people
Prep Time
20 mins
Cook Time
40 mins
Total Time
1h
Piperade or piperrada is a classic Basque pepper sauce that goes well with fish and chicken dishes. In this recipe, a whole monkfish tail is roasted and cooked in the sauce very slowly in the oven. The meaty texture of the fish is delicately enriched through the sweet piperade sauce.
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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible. 

Twitter: @bascofinefoods
Instagram: @mrbasco

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