Preheat the oven to 190ºC
500g tomatoes, skinned & seeded
1 sweet red pepper, cored & seeded
2 tablespoons olive oil
½ teaspoon chilli powder
1 teaspoon salt
To garnish lemon slices & chopped parsley
Remove any bones from the monkfish and divide into four pieces.Arrange them in a greased ovenproof dish.In a food processor using a metal chopping blade, chop the tomatoes, onions & red pepper.Add the oil, chilli powder & salt.Mix well and pour over the fish.Cover and cook in a preheated oven for 20 minutes.Remove the lid for the last five minutes.
Garnish with lemon slices and parsley and serve with boiled new potatoes and green beans.