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🍽️ Monkfish with Peppers and Cranberry Sauce

430 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 800 g Turkish pointed peppers (8 Turkish pointed peppers)
• 4 tbsp olive oil
• salt
• pepper
• 100 ml cranberry juice
• 100 ml classic vegetable broth
• 425 g pizza tomatoes (can)
• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 600 g monkfish fillet
• 40 g capers (jar)
• 50 g green olives (pitted)
• 3 sprigs basil

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Finely chop the onions and the garlic.
3. 3. Halve the bell peppers lengthwise.
4. 4. Remove the seeds from the pepper halves.
5. 5. Wash the deseeded bell peppers.
6. 6. Heat two-thirds of the oil in a lidded casserole dish.
7. 7. Sauté the onions and garlic until translucent over medium heat.
8. 8. This should take about three to four minutes.
9. 9. Cut the bell peppers into strips.
10. 10. Add the pepper strips to the casserole dish.
11. 11. Sauté the vegetables for another three to four minutes.
12. 12. Season the mixture with salt and pepper.
13. 13. Deglaze the vegetables with the cranberry juice.
14. 14. Add the vegetable broth to the casserole dish.
15. 15. Add the tomatoes to the casserole dish.
16. 16. Cover the casserole dish.
17. 17. Simmer the vegetables over medium heat.
18. 18. This step should take about fifteen minutes.
19. 19. Crush the coriander seeds in a mortar.
20. 20. Crush the peppercorns in a mortar.
21. 21. Wash the monkfish fillet.
22. 22. Pat the fish dry.
23. 23. Cut the fish into pieces of about fifty grams.
24. 24. Sprinkle the fish pieces with the crushed spices.
25. 25. Heat the remaining oil in a heavy pan.
26. 26. Sear the fish pieces over very high heat.
27. 27. Sear the fish all around briefly.
28. 28. Keep the cooking time as short as possible.
29. 29. Add the capers to the vegetables in the casserole dish.
30. 30. Add the olives to the vegetables in the casserole dish.
31. 31. Adjust the sauce with salt and pepper.
32. 32. Place the fish pieces on top of the vegetables.
33. 33. Salt the fish if necessary.
34. 34. Cover the casserole dish again.
35. 35. Simmer the fish for another seven to eight minutes.
36. 36. Wash the basil.
37. 37. Shake the basil dry.
38. 38. Pluck the basil leaves off the stems.
39. 39. Roughly tear the basil leaves.
40. 40. Sprinkle the basil over the fish at the end.

Nutrition per serving

• kcal: 430
• Protein: 22 g · Fett/Fat: 33 g · Carbs: 9 g