Roast monkfish with confit tomatoes from Angela Hartnett's Cucina: Three Generations of Italian Family Cooking by Angela Hartnett

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Notes about this recipe

  • Poppyseedbagel on August 01, 2022

    The tomatoes and balsamic sauce were delicious although as I only had a bit of BV I probably only used ½ the quantity of it specified. And I didn’t add any sugar, just a touch of water. I also used lightly smoked haddock which went very well. My fennel was cooked in the oven at 160 fan for 25 mins and still could have done with a bit more cooking. Overall though a delicious recipe.

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