Aga equipment:small roasting tin with high rack on third set of runner in roasting oven. To make the coulis place the tomatoes in a single layer in the roasting tin. Scatter the onion over then bury the garlic and herbs in the tin. Season the tomatoes well and scatter the sugar over them then drizzle with extra virgin olive oil. Roast the tomatoes for 45 min. Meanwhile pull any skin and membrane off the monkfish then make 3 to 4 small cuts down each side of the bone on both sides of the fish with a sharp knife. Insert slivers of garlic sprigs of rosemary and shreds of anchovy in each one then season the fish with pepper and rub it with extra virgin olive oil. Brown the monkfish in 3 tbsp of extra virgin olive oil in a pan on the boiling platethen transfer it to the high rack. Place the rack over the tomatoes after they have cooked for 45 min pour any oil from the frying pan over and cook for a further 12 to 15 min. Place the monkfish in the simmering ovento keep hot while finishing the coulis. Remove the rosemary sprigs then turn the tomatoes et al into a food processor and blend to a smooth puree. Rub the mix through a sieve into a clean pan using the back of a ladle. Season to taste then keep warn till required. Cut the monkfish fillets from the bone then slice them into medallions. Serve the monkfish on a bed of the coulis or possibly with it spooned over the fish. Monkfish is a very meaty fish in which it has a hard texture and is very filling. I usually roast it on the bone then carefully fillet it after cooking before serving it sliced. The tomato coulis is utterly delicious and can be used with countless dishes. It freezes well and makes a perfect sauce base so it is an excellent way of using up a glut of garden tomatoes. Serves 4