<p><strong>Making the Relish</strong></p>
<p>1. Begin the relish by heating the oil in a medium saucepan. When it&#39;s really hot, add the strips of pepper and toss them around, keeping them on the move so they get nicely toasted and browned at the edges.</p>
<p>2. Then add the tomatoes, the whole garlic clove and the chopped anchovies. Give it all a good stir, put a lid on and, keeping the heat at its lowest possible setting, let the whole thing stew gently, stirring once or twice, for 25 minutes or until the peppers are soft.</p>
<p>3.&nbsp;Blend&nbsp;to a coarse pur&eacute;e in a blender or food processor. Taste and season with salt and freshly milled pepper, then empty into a serving bowl and stir in the balsamic vinegar. It is now ready for serving and can be made in advance.</p>
<p>&nbsp;</p>
<p><strong>Monkfish</strong></p>
<p>1. To cook the fish, first cut it into small rounds about &frac34; inch (2 cm) thick.</p>
<p>2. Mix the flour with the salt, then crush the peppercorns with a pestle and mortar to a fairly coarse texture. Combine them with the seasoned flour.</p>
<p>3. Next, heat the oil until very hot in a good solid frying pan. Dip each piece of fish in the flour and peppercorn mixture, pressing them gently on all sides to get an even coating.</p>
<p>4. Now fry the fish in two batches, for about 2-3 minutes on each side, until they&#39;re tinged nicely brown. Keep the first batch warm while you cook the second.</p>