Mimi Spencer's fabulous 5:2 beach diet: Monkfish with roasted peppers and tomatoes

By Mimi Spencer for The Mail on Sunday

Published: 23:01 GMT, 17 May 2014 | Updated: 23:02 GMT, 17 May 2014

Monkfish tends to be fairly expensive, but this is one of those dishes with a bit of drama and delight. A Fast Day special…

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SERVES 2. 289 calories per portion

4 ripe summer tomatoes – the best you can get2 tsp olive oil2 tbsp balsamic vinegarsea salt and black pepper1 garlic clove, finely chopped2 red peppers, left whole2 monkfish fillets, about 200g (7oz) eachhandful of fresh basil leaves4 slices of Parma ham, fat removedPreheat the oven to 180C/gas 4. Cut the tomatoes around their equator and place in a baking tray. Drizzle with the olive oil and vinegar, season and dot with the chopped garlic. Place the whole peppers in the tray alongside the tomatoes. Roast for 30 minutes until softened and slightly charred. Set the tomatoes aside and place the cooked peppers in a bowl. Cover with clingfilm and allow to steam. Once cooled, ease off the skins and deseed, then cut into wide strips.Clean the monkfish fillets, removing any membrane, and dry well. Gently season them. Place 4-5 strips of roasted pepper on one fillet, and top with 4 or 5 basil leaves. Lay the remaining fillet on top and wrap the parcel firmly in Parma ham, securing with toothpicks if necessary.Cook in the hot oven for 20-25 minutes or until cooked through (this will depend on size and thickness of the fish; check after 20 minutes). Leave to rest for 5-10 minutes.Meanwhile, purée remaining peppers in a blender, together with the roasted tomatoes and more fresh basil. Either serve the purée at room temperature, or warm through in a small saucepan on a low heat, then season to taste. Slice the fish into four medallions and serve drizzled with pepper purée. A salad of soft leaves or some greens would be nice too.
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