Monkfish with Caponata, Pasta, and Red Wine Sauce

Prep time: 10-12 minutes Cooking time: 26-30 minutes Serves: 4 Skill level: Competent Cook Recipe by: Seafish

The monkfish is complimented well with this delicious caponata and red wine sauce..a must for any pasta lover


The method


  1. In a little of the oil cook the aubergine in batches until nicely browned, remove and reserve.
  2. In the same pan add more oil and cook the onion, celery, and pepper until soft.
  3. Add the vinegar and sugar and reduce to a glaze, add the tomatoes and cook until thickened, add the aubergine and remaining ingredients and season.

Red Wine Sauce

  1. In a pan bring the wine, vinegar, shallot, and garlic to the boil and reduce to about 60ml.
  2. Remove from the heat and whisk in the butter a little at a time.


  1. Cook the pasta as per packet instructions, drain once cooked. In the same pan add the cream and boil, add the pasta, lemon juice, and herbs. Season and mix.


  1. In a non stick pan, heat the oil.
  2. Roll the monkfish in the paprika.
  3. Fry the monkfish for approximately 6 minutes turning from time to time.
  4. When cooked allow to rest, then cut each fillet into 5 nuggets.

To Serve

  1. Spoon some caponata in the middle of the plates, roll up pasta on a fork, and place on top of the caponata.
  2. Arrange the nuggets of monkfish around the pasta.
  3. Drizzle the red wine sauce around the outside of the dish
  4. Enjoy!