Try a French main course that's light enough for summer eating and substantial enough for winter dining. Monkfish is meaty enough to keep happy any dedicated carnivores whilst satisfying the needs of the more health conscious guests. Accompanied with the rich, provencal style tomato sauce, it a guarenteed winner .

Ingredients

3 tablespoons of olive oil.

2 lb (1kg) monkfish, skinned and cut into 5cm chunks.

2 tablespoons brandy.

2 cloves of garlic.

1 finely chopped onion.

2 tablespoons of plain flour.

3 tablespoons of tomato puree.

Pinch of chilli powder.

1 pint (450ml) medium dry white wine.

Bouquet garni.

Seasoning to taste.

Method

Heat the oil and fry the fish until lightly brown. Add the brandy and after a few seconds, set alight to burn off the alcohol. Once the flames subside, remove from the heat and take out the fish.

Now fry the garlic and onion until soft and translucent. Stir in the flour and stir for 2 minutes before adding the tomato puree and wine to make the sauce. Keep stirring as you bring to the boil, adding seasoning and chilli to taste. Finally, add the bouquet garni, cover and simmer for ten minutes.

Return the fish to the sauce and cook for another 15 minutes until the fish is cooked but firm to the touch.

Serve warm with plain boiled rice.

Learn more about this author, Natasha Sheldon.
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