Monkfish with Aubergine Caponata

For the monkfish:

Monkfish tail skinned, 680g whole tail or 170 per portion cut into 2 inch chunks

2tb rapeseed oil

Fine sea salt

For the caponata:

2 aubergines cut into 2cm chunks

4tb olive oil

1 onion finely diced

4 cloves garlic finely sliced

1sprig of thyme chopped

6 anchovies chopped

1 sprig of rosemary chopped

2tsp smoked paprika

2tb tomato puree

1x 400g can chopped tomatoes

1 tb capers drained

1 handful of black olives

Sea salt and black pepper to season

Extra virgin olive oil to finish