Roast monkfish with olives and capers recipe

• 4 175g monkfish fillets
• 1 Lime (zest and juice of)
• 1 Garlic clove, peeled and finely chopped
• 1 tbsp Olive oil
• 1 pinch Dried chilli flakes (red pepper flakes), plus extra for sprinkling
• 1 pinch Freshly ground black pepper
• 4 tbsp Low-fat natural yoghurt
• 25 g (0.9oz) Pitted black olives, roughly chopped
• 1 tbsp Capers, rinsed and chopped
• 2 tbsp Fresh parsley, chopped
• 4 Lime wedges, to serve

1. Preheat the oven to 190C/375F/Gas mark 5.
2. Prepare the monkfish by pulling away any whitish membrane from the flesh.
3. Place in a roasting tin and sprinkle with the lime zest and juice, garlic, olive oil, dried chilli flakes (red pepper flakes) and black pepper.
4. Roast for 20 minutes until the fish is cooked through.
5. Meanwhile, mix together the yoghurt, olives, capers and parsley and season with freshly ground black pepper to taste.
6. Serve the fish with the dressing on the side, sprinkled with a few dried chilli flakes (red pepper flakes), and accompanied with a big green salad and lime wedges to serve.

monkfish, garlic, olive oil, chilli flakes, freshly ground black pepper, natural yoghurt, black olives, capers, parsley, lime wedges

Taken from www.lovefood.com/guide/recipes/12723/sally-bees-roast-monkfish-with-olives-and-capers (may not work)