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Serves 4
8 well-flavoured vine tomatoes, halved
2 small red onions, cut into thin wedges
1 head garlic, separated into cloves
100ml olive oil
Salt and freshly ground black pepper
4 small pieces monkfish fillet
8 large raw prawns
4 prepared scallops, in half shells
4 to 8 razor clams, depending on size, scrubbed
Several sprigs rosemary
FOR THE MAYONNAISE
2 tbsps capers, drained and rinsed
3 tbsps chopped parsley
150ml fresh mayonnaise
100ml Greek yoghurt
Step 1) Preheat the oven to 200°C/400°F/Gas 6. Scatter the tomatoes, onions and garlic in a large shallow roasting tin or tray and drizzle with a little of the oil. Season lightly. Roast in the oven for 30 minutes or until the vegetables have softened and are just beginning to colour.
Step 2) Arrange the monkfish and prawns between the tomatoes, drizzle with a little more oil and return to the oven for 5 minutes. Add the scallops and clams to the dish, drizzle with the rest of the oil, a little seasoning and the rosemary sprigs. Return to the oven for a further 5 to 8 minutes until both scallops and clams have turned opaque and feel tender.
Step 3) For the mayonnaise, chop the capers and mix in a bowl with the parsley, mayonnaise, yoghurt and a little seasoning. Turn into a small serving dish and serve with the roasted seafood platter.
Recipe by Joanna Farrow
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