Ingredient:
3 tbsp olive oil
1 head of garlic, separated
1 lemon, thickly sliced
500 g (1 lb) monkfish fillets, skinned and cut into chunky pieces
1 tbsp mixed chopped fresh thyme and parsley, and snipped chives
250 ml (8 fl oz) dry white wine
125 ml (4 fl oz) fish stock
1×400 g can artichoke hearts, drained and rinsed
15 pitted black olives
10 sun-dried tomatoes in oil, drained
Squeeze of lemon juice
Salt and black pepper
Lemon wedges and thyme springs, to garish
Method:
Put 1 tbsp of the oil into an ovenproof dish, add the garlic cloves, and roast in a preheated oven at 190℃ (170℃ fan, Gas 5) for about 10 minutes until softened.
Arrange the lemon slices in the dish, and put the garlic and monkfish on top.
Sprinkle with the remaining oil and the herbs, and pour in the wine and stock. Return to the oven for 10 minutes.
Add the artichoke hearts, olives, and sun-dried tomatoes, and cook for 5 minutes to heat through.
Transfer the fish and vegetables to a serving dish, discarding the lemon slices. Keep warm.
Pour the cooking juices into a small saucepan, and boil for about 8 minutes until reduced to about 125 ml (4 fl oz). Add the lemon juice, season with salt and pepper, and pour over the fish.
Garnish with lemon and thyme, and serve at once.
