Monkfish, when cut into fingers and either breadcrumbed or battered and deep-fried, takes on a scampi-like texture and image. It is a very meaty fish and has a succulent flavour.
This recipe can also be used to cook Dublin Bay prawns, king prawns or just chunks of fish. The roast tomatoes are my chunky replacement for tomato sauce. They give a good, fresh tomato flavour, spiced to sharpen your taste buds.