(using Lupetta Sicilian Cherry Tomato Sauce)
Lupetta Cherry Tomato Sauce – 120g
Seared Monkfish – 240g
Olive oil – 20ml
Sea salt – 2g
Cracked black pepper – 1g
Fresh torn basil leaf – 10g
Roasted Mediterranean vegetables – 150g
Season the monkfish with the olive oil and seasoning, sear the monkfish and cook in the oven for 5-6 minutes.
Place the vegetables on a plate and top with the fish.
Heat the sauce and drizzle around the dish.
Garnish with asparagus.
Lupetta Balsamic Vinegar of Modena I.G.P. – 50ml
Diced red onion – 80g
Chopped courgette – 25g
Diced red pepper – 40g
Diced green pepper – 40g
Diced yellow pepper – 40g
Garlic cloves – 40g
Olive oil – 40ml
Sea salt – 4g
Cracked black pepper – 2g
Mix all the ingredients together, place on a baking tray and roast in a hot oven for 20-25 minutes.