Sicilian Herb and Tomato Fish


herb-tom-fish-webThe recipe sounds simple and it is, but there are a couple of elements in it that add that little bit extra. Ideal when you are entertaining that special person and want to impress. 

I use Monkfish as its firm fleshed and available all over the world. A flaky fish will fall apart in this recipe. 


1kg (2.2lb) fresh Monkfish fillets or other firm white fish
½ tsp each Mrs Rogers dried parsley, rosemary, thyme and oregano, combined
1 Mrs Rogers bay leaf
50g (2 oz) salted butter
3 tbsp olive oil
1 400g (12oz) tin Italian (Roma) peeled, crushed tomatoes
1 tbsp tomato puree (concentrate)
1 white/brown onion
2 shallots
2 cloves garlic, crushed
2 tbsp of plain white flour of choice
Half a bottle dry white wine
1 cup fish, chicken or vegetable stock
60ml (2oz) cognac
½ handful fresh chopped coriander or basil, you choose
Small pinch cayenne pepper
4-5 Mrs Rogers saffron threads 
Sea salt and fresh ground black pepper to taste
Juice of half a lemon 


Coat the fish fillets lightly in flour, shake off excess. 

In a heavy-based cast-iron pan over a medium-high heat add the oil. When its warming up, about 30 seconds add the butter . Don’t let the butter burn.

Place the monkfish fillets in the pan then add the cognac after about 30 seconds. 

Light the cognac with a flame and flambé for 1 minute or until the flame dies down, 30 seconds each side. 

Take the pan off the heat, place the fish aside in a separate, warmed dish/plate and set aside to rest. 

Reduce the heat to medium and finely dice the garlic, onion and shallots. Gently cook the garlic and onions in the flambéed saucepan for 4-5 minutes. Add the tomatoes, fish stock, white wine, herbs, cayenne pepper. Stir to combine and simmer gently until the sauce has reduced by half for about 20 minutes. 

Finally, add the pieces of fish to the sauce in the pan and cook for only a further 5 or so minutes. Just before serving, add fresh coriander and saffron, salt and pepper to taste.

Serve with rice or cauliflower rice for Paleo.