The Method

In a small non-reactive glass or plastic bowl, mix together the garlic, cumin, paprika, tomato purée and lemon juice. Put the monkfish into the bowl, rub it all over with the spice mixture, then cover with cling film. Leave to marinade in the refrigerator for 30 minutes.

Preheat the oven to 190°C/375°F/gas mark 5.

Heat in a non-stick frying pan over a medium heat, pour in the oil, add the peppers and cook, stirring, for 2-3 minutes until softened.

Lay half the tomatoes and cooked peppers in an ovenproof dish and arrange the monkfish fillets on top. Scatter with the remaining tomatoes and peppers. Season and cover the dish with foil.

Bake for 25-30 minutes, or until the fish is firm and cooked through. To test, firmly press a fillet with the back of a fork. It should start to break into opaque flakes. If it looks translucent inside, cook for 2-3 minutes more before testing again.

Sprinkle the tagine with the coriander and serve on a bed of basmati rice or butternut squash mash.

•          3 garlic cloves, crushed
•          2 tsp ground cumin
•          3 tsp paprika
•          3 tbsp tomato puree
•          6 tbsp lemon juice
•          6x150g monkfish fillets, skinned
•          1 tbsp olive oil
•          2 red peppers, deseeded and cut into 2cm dice
•          15 cherry tomatoes, sliced
•          salt flakes and black pepper
•          small handful coriander leaves, chopped

Tana Ramsay, Tana's Kitchen Secrets