Baked monkfish with pumpkin, rosemary and bread

Ingredients

For 1 serving

• Monkfish200 g
• Pumpkin250 g
• Bread60 g
• Extra virgin olive oil10 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: September – January

Method

1. Heat a conventional oven to 200 °C. Peel the squash with a sturdy knife, remove the seeds and fibres and cut it into roughly 2 cm cubes.
2. Toss the squash in a baking tray with half the oil, the rosemary needles and a pinch of salt and roast for 15 minutes.
3. Meanwhile peel any grey membrane off the monkfish, as it shrinks when cooked, and cut it into medallions about 2 cm thick; pat dry and salt.
4. Add the medallions to the tray among the squash and cook for another 12 minutes, until the fish is opaque white and firm to the touch and the squash is tender and golden at the edges.
5. Serve with the remaining oil, a grind of black pepper and the bread.