Roasted Monkfish with Piperade Sauce

Ingredients

• 800gr monkfish tail on the bone, all sinew removed and rubbed with garlic
• 2 large shallots, finely sliced
• 1 clove of garlic, finely chopped
• 1/4 red chilli, deseeded and finely sliced
• 2 red peppers, finely sliced
• 2 Green peppers, finely sliced
• 4 beef tomatoes, extremely ripe and chopped into small cubes
• 1 bay leaf
• 2 sprigs of thyme
• ½ Cup of txakoli or dry white wine
• 4 tbsp extra virgin olive oil
• 1 tbsp flat-leaf parsley, finely chopped