Monkfish on Bed of Vegetables

Peel and rinse potatoes, cut into slices. Peel carrots, cut lengthwise into slices. Rinse and dry peppers, remove seeds and ribs and cut into strips. Rinse and halve tomatoes. Heat butter in a pan, saute peppers and tomatoes briefly, put on a plate and keep warm. Saute potatoes and carrots, season with salt and pepper, pour in vegetable stock and simmer for about 12 minutes or until vegetables are al dente. Add pepper strips and cook for another 3 minutes.Drain vegetables in a colander, preserving all liquid. Rinse and dry orange, cut in half, cut one half into thin slices, squeeze out juice from the other half.

Rinse and pat dry fish, divide into 4 equal pieces. Peel lemongrass and press the thick end flat. Peel ginger and grate finely. Rinse lime in hot water, grate zest and squeeze out juice. Peel garlic and chop finely. Heat oil in a pan and saute garlic briefly. Add lemongrass, ginger, curry powder and lime zest and sauté. Add coconut milk, orange and lime juice and remaining vegetable stock. Season with salt and pepper and simmer on medium heat for 5-8 minutes. Reduce heat, place fish into broth and cook until fish is done.