Monkfish Basquaise

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Step 1
Put the peppers under a hot grill until black all over, then cover with cling-film and leave to cool.

Step 2
Once cool, peel off the blackened skin, remove the stalk and seeds, cut the remaining flesh into strips and set aside.

Step 3
Preheat the oven to 220C/425F/ gas mark 7.

Step 4
Wrap each piece of fish in a slice of ham, and secure in place with a wooden toothpick.

Step 5
Heat a heavy sauté pan or similar over a high flame, add a little oil, then cook the monkfish for a couple of minutes, then transfer to the oven to roast for six minutes.

Step 6
Remove the fish from the pan and set aside in a warm place.

Step 7
In the same pan, fry the garlic over medium heat for a minute, add the fresh tomato and purée, bay, thyme, seasoning and a couple of tablespoons of water, and simmer for five minutes.

Step 8
In another pan, cook the onions with a little oil until golden, then add the peppers.

Step 9
Remove the toothpicks from the monkfish.

Step 10
Place the tomato mixture in the centre of each plate, put a piece of fish on top - cut it in half at an angle, if you like - and drape over the peppers and onions.

Step 11
Drizzle generously with a good strong olive oil.

Step 12
Pour the wine into a saucepan, add the sugar and bring to a boil.

Step 13
Add the lemon juice, stir, then set the syrup aside to cool.

Step 14
Clean, peel, trim and cut the fruit as necessary, then put into a non-reactive bowl.

Step 15
Pour over the syrup, cover and chill for a couple of hours.

Step 16
Add the herbs, coarsely chopped, lift out the fruit into individual coupes, and strain some syrup over each serving (this is because the acid in the fruit and syrup may combine to turn the herbs black, which is not an attractive look); if you like, sprinkle some more chopped herbs over the top just before serving, for a nicely delicate speckled effect.

Step 17
Serve with a bottle of champagne for guests to pour a generous splash over their fruit.