Roasted peppers, monkfish and aioli
Eat Plentiful #16
What’s the point of hosting a dinner party if you are going to spend half your time in the kitchen? Here are a few basic rules to follow when you’ve got guests coming over.
Firstly, make something familiar. There’s a reason that Bridget Jones’ birthday dinner party goes so horribly wrong – she chose to cook three not so easy to execute recipes she’d never made before. If you don’t want to be sweating over a sauce that’s not thickening when your guests arrive, cook a dish you’ve cooked at least once before.
Give yourself enough time to pull it off, and most importantly cook something which can be prepped ahead and just needs finishing off when your guest arrive. We’ve all been there; you’re still stuck in the kitchen when guests turn up, with fresh burns on your forearms, rummaging through the fridge for the block of pecorino that you swear you remembered to buy.
It can be tough to think of recipes to feed a crowd that are still elevated enough for a dinner party. Especially if you don’t want to spend all day in the kitchen and/or lose your mind in the process.
So this week I’m sharing with you the perfect main course to impress your guests. It’s easy to make, most of it can be prepped ahead and cooking for 4 or for 8 won’t add much more time to your cooking.
Red peppers, aioli and monkfish
Serves 4
Ingredients
4 medium red bell peppers (or to make your life easier buy some jarred roasted red peppers)
6 Tbsp. extra-virgin olive oil
4 garlic cloves, smashed
2 Tbsp. sherry vinegar or red wine vinegar
1 tsp. crushed red pepper flakes
400gr skinless monkfish, cod, halibut, or striped bass fillet
small red onion, thinly sliced
cup coarsely chopped parsley
Tbsp. drained capers
300gr new potatoes (skin on)
100gr Chorizo (cut in small cubes)
Instructions
Skip this stage if you have bought jarred red peppers.
Option 1. If you have a gas burner, place the whole peppers directly onto the flame and char until blackened all over. Transfer whole peppers to a bowl and cover with plastic film, let them seat for 10 minutes, peel away skin and remove stems, ribs and seeds.
Option 2. Put your oven on grill mode to the highest heat. Cut the peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place the peppers on a baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Then lay, cut side down and cook bell peppers on top rack, until skins are blackened all over, 15–20 minutes. Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Uncover bell peppers and peel away charred skin from flesh (don’t worry about getting every last bit); discard.
Tear flesh into ½" strips and place in a shallow baking dish along with any accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
Boil a pot of water and cook your new potatoes for 10 mins, until you can easily put a knife through them. Once cooked, add to baking dish with peppers.
All these steps can be prepped 1-2 days ahead.
Reduce oven temperature to 155c. Add chorizo to the baking dish and cook for 10 mins.
Add you red onion to a cup with a splash of vinegar and cover in boiling water.
Nestle fish into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast until flesh is opaque throughout and flakes easily when pressed, 20 minutes max.
Meanwhile, drain the onions, and with parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
Top with onion mixture and serve with Aioli (last week’s mayonnaise recipe with some grated garlic) and a big slice of bread to mop up those beautiful juices.
Enjoy !
