Spiced Monkfish with Crushed Potatoes, Peppers and Olives

This is a Gordon Ramsay recipe that is delicious and actually pretty healthy. Lots of flavors going around here, and I would advise a nice lemon-infused olive oil to finish it off and accentuate the Mediterranean flavors going on.

4x170 g monkfish tail fillets
1 teaspoon five-spice
1 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons olive oil
handful parsley, chopped
lemon wedges, to serve
CRUSHED POTATOES
750 g new potatoes
salt and black pepper
2 tablespoons extra virgin olive oil
squeeze lemon juice
200 g roasted red peppers in oil, drained, chopped
75 g black olives, pitted and chopped
handful basil leaves, shredded

Heat the oven to 200C. Next, to cook the potatoes, add them to a pan of well-salted boiling water and cook for about 10-15 minutes until tender.

Lay the monkfish on a board and remove the greyish membrane. Mix the five-spice powder, paprika and salt together on a plate. Roll the monkfish fillets in the spice-mixture to coat evenly all over. Place a roasting pan in the oven to heat up.

Heat the olive oil in a heavy based frying pan and sear the monkfish fillets, in batches if necessary, for 1 1/2-2 minutes on each side until golden brown all over. Transfer the monkfish fillets to the hot roasting pan and bake for 8-10 minutes until the fish is just cooked through. When ready remove from the oven, cover with foil and leave to rest for 5 minutes.

Drain the potatoes as soon as they are done and return to the pan. Lightly crush them with a fork or potato masher and mix in the olive oil, lemon juice and some seasoning. Stir in the chopped peppers, olives and basil. Taste and adjust the seasoning.

Cut the monkfish into thick slices. Spoon the crushed potatoes onto warm serving plates and arrange the monkfish on top. Sprinkle with the parsley and serve at once, with lemon wedges and spinach or broccoli.