Seafood Made Simple: How to make monkfish with aubergine caponata

"For a dish full of umami bombs like black olives, capers and anchovies, I’ve opted to serve this caponata with some chunky pieces of monkfish on the bone to stand up to the robust nature of the stew."

Monkfish Caponata: A versatile recipe this can be served hot as an accompaniment to fish but also works well with lamb, chicken and beef. Picture Chani Anderson

Caponata is a rich southern Italian stew typically made with aubergines and tomatoes. 

A versatile recipe, this can be served hot as an accompaniment to fish but also works well with lamb, chicken and beef. It's great too, served cold as one of several antipasti.