Our Skipper's Choice recipes

Monkfish with Caponata, Pasta, and Red Wine Sauce

Prep time: 10-12 minutes
Cooking time: 26-30 minutes
Serves: 4


  • 4 x 180g pieces of monkfish tail
  • Smoked paprika
  • Oil


  • 1 small aubergine
  • 2 sticks celery, diced
  • 1 onion, chopped
  • 1 cup tinned chopped tomatoes
  • 1 red pepper, chopped
  • 1/4 cup chopped black olives
  • 1.5 tbsp baby capers
  • 2 anchovy fillets, chopped
  • 1.5 tbsp sugar
  • 180ml olive oil
  • 60ml red wine vinegar

Red Wine Sauce

  • 480ml red wine
  • 60ml red wine vinegar
  • 1 shallot, chopped
  • 1 clove garlic, bashed
  • 200g butter


  • 240g pasta of choice
  • Squeeze of lemon juice
  • Chopped chives
  • Chopped parsley
  • 60ml cream
  • Knob of butter



  1. In a little of the oil cook the aubergine in batches until nicely browned, remove and reserve.
  2. In the same pan add more oil and cook the onion, celery, and pepper until soft.
  3. Add the vinegar and sugar and reduce to a glaze, add the tomatoes and cook until thickened, add the aubergine and remaining ingredients and season.

Red Wine Sauce

  1. In a pan bring the wine, vinegar, shallot, and garlic to the boil and reduce to about 60ml.
  2. Remove from the heat and whisk in the butter a little at a time.


  1. Cook the pasta as per packet instructions, drain once cooked. In the same pan add the cream and boil, add the pasta, lemon juice, and herbs. Season and mix.


  1. In a non stick pan, heat the oil.
  2. Roll the monkfish in the paprika.
  3. Fry the monkfish for approximately 6 minutes turning from time to time.
  4. When cooked allow to rest, then cut each fillet into 5 nuggets.

To Serve

  1. Spoon some caponata in the middle of the plates, roll up pasta on a fork, and place on top of the caponata.
  2. Arrange the nuggets of monkfish around the pasta.
  3. Drizzle the red wine sauce around the outside of the dish
  4. Enjoy!

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Recipe courtesy of Fish is the Dish