Grilled Monkfish with Noodles and Tomato Concasse

Ingredients

Grilled Monkfish,

1 ½ lb monkfish fillet,

Juice of one lemon,

1 clove of garlic (skinned and crushed),

chopped herbs.

Tomato Concasse,

2 lbs ripe tomatoes,

1 tbsp chopped onion,

1 clove garlic,

oregano and thyme (few sprigs),

salt and pepper (to season)

Accompaniment

Egg Noodles with Broccoli Florets, artfully decorated with Coriander

Method

Remove skin from the Monkfish. Cut flesh into 2 oz pieces. Marinade the monkfish in the lemon juice, garlic, fresh herbs and salt and pepper for 1 to 2 hours. Grill for about 2 minutes on either side. Place tomatoes in hot water for 10-15 seconds. Place in ice cold water. Cut peeled tomatoes in half. Remove seeds and dice into small cubes. Sweat onions and garlic for 1 minute. Add tomatoes and herbs. Season with salt and pepper. Cook on hob for 15 minutes on a low heat. Taste and season again. Serve with Egg Noodles and coriander and steamed broccoli.