COOK IT Monkfish with black olives from the former Captain Poldark

Those of us of a certain age will remember Captain Poldark as the Downton Abbey of the 70s. Well, the dishy Captain Poldark is now, over 40 years later serving up some new dishes of his own.

Actor Robin Ellis is now a healthy cook and has shared his recipes – all based on the Mediterranean diet – in a new book, Healthy Eating for Life. Ellis’s previous book, Delicious Dishes for Diabetics was released in 2011 and was a runaway bestseller.


Robin Ellis as Captain Poldark in the BBC series

Robin Ellis as Captain Poldark in the BBC series


14 years ago Elllis was diagnosed with Type-2 diabetes.  Thanks to a lifelong love of food and the principles of a Mediterranean diet he’s found a way of eating that’s led to weight loss, better health and not a smidgeon of deprivation. Plus, thanks to this healthy eating, he is medication-free.


Robin Ellis today

Robin Ellis today


Healthista is delighted to be featuring recipes from Robin’s new book every weekend for the next six weeks. Here’s the first luscious recipe.

Monkfish with black olives in a smoky paprika sauce 

Robin Ellis Monkfish

Serves : Two-Three


12oz/300gms cleaned monkfish (ready to cook) — cut crosswise through the cartilage in bite size pieces, or other firm fleshed white fish

3 tbsp olive oil

onion — chopped

2 cloves garlic — chopped

3 large tinned toms or 8oz/200gms fresh ripe toms — chopped small

½ tsp cayenne pepper

½ tsp smoked paprika

sprigs of parsley and thyme and a bay leaf

1 glass dry white wine

1 tsp salt

10 juicy black olives — stoned and halved




Soften the onion in the oil using a sauté pan large enough to hold the monkfish–about five minutes.

Add the garlic and cook a further three to four minutes.

Add the tomatoes — which you have broken up — with the spices, herbs and salt.

Cook these gently for a couple of minutes.

Add the wine and cook another couple of minutes.

This makes the simple base in which to cook the fish.

A few minutes before you want to eat, reheat the sauce and add the olives.

Slide the monkfish pieces under the sauce and cook on low heat, covered, for 5 to 10 minutes until the fish is opaque and you can’t wait any longer!

Serve over basmati brown rice with perhaps some steamed broccoli on the side.


Healthy Eating for Life


Healthy Eating For Life: Over 100 Simple and Tasty Recipes

Robin Ellis

Right Way Publishing

£5.24, Amazon (Available 9th January)

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