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Paprika monkfish with romesco sauce and padrón peppers

This rich romesco sauce, with sweet and spicy padrón peppers is the perfect accompaniment to monkfish.

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For the romesco sauce

  • 2 plum tomatoes, halved
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 red pepper
  • 40g/1½oz bread, cut into cubes
  • 110g/4oz piquillo peppers
  • 40g/1½oz almonds
  • 25g/1oz hazelnuts
  • ½ lemon, juice only
  • 1 tsp smoked sweet paprika
  • 3 tbsp chopped fresh flatleaf parsley

For the paprika monkfish

  • 4 x 200g/7oz monkfish fillets, trimmed
  • 1 tbsp smoked paprika
  • 1 tsp fine sea salt
  • 3 tbsp olive oil
  • 200g/7oz padrón peppers
  • 2 tbsp coriander cress

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