Instructions: First make the sauce.

Heat the oil in a large frying pan on the boiling plate add the onion and garlic and fry gently for 3 to 4 minutes stirring from time to time.

Cover and transfer to the floor of the simmering oven for 10 minutes until the onion is soft.

Return to the boiling plate and add the tomatoes tomato paste tarragon vinegar salt pepper and sugar and bring back to the boil.

Turn into an ovenproof serving dish large enough to hold the fish in one layer.

Meanwhile cook the snipped bacon in a pan on the floor of the roasting oven for about 10 minutes until crisp shaking from time to time.

Ensure all the stiff white membrane has been removed from the fish then season with salt and black pepper.

Heat the oil in a pan on the boiling plate and quickly fry the monkfish on all sides until golden brown making sure it is not quite cooked through completely.

Lay the tails on the tomato herb sauce.

Slide the fish serving dish onto the grid shelf on the floor of the roasting oven and cook uncovered for about 15 minutes until piping hot.

Remove from the oven sprinkle with warm crispy bacon and chopped parsley and serve immediately.

These firm fish fillets with their mediterranean sauce are very good served with nee and perhaps a green salad.

Serves 4

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