Monkfish and Prawn Provencal

serves 2


  • 1/2 red pepper
  • 1 medium courgette
  • 1 garlic clove
  • 1 tblsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp fennel seeds
  • 1 bay leaf
  • 400g tin chopped tomatoes
  • 225g (8oz) monkfish
  • 1 tblsp chopped parsley
  • 6 cherry tomatoes
  • 75g (3oz) cooked prawns
  • salt and pepper

This delicious and easy to prepare fish dish is from my third book ‘Cooking Without Made Easy’. If you like use fresh tiger prawns or scallops in this recipe, in which case you would need to add them to the pan along with the monkfish.

1 Slice the pepper pepper and courgette and press the garlic clove. Sweat these in the olive oil until the vegetables are partly cooked.

2 Add the oregano, basil, fennel seeds, bay leaf and the tinned tomatoes. Bring to the boil and simmer for 2 minutes.

3 Remove the skin from the fish and cut it into bite-sized pieces. Add the pieces to the pan along with the fresh parsley and simmer for approximately 5 minutes or until the monkfish is cooked.

4 Cut the cherry tomatoes in half and add to the pan along with the cooked prawns. Bring to the boil but do not continue cooking. Remove the bay leaf and season to taste with salt and pepper. Serve with rice or quinoa and with a green salad or vegetables.