Monkfish with potatoes and vegetables

Ingredients for 4 servings:

• 500 g potatoes
• 150 g carrot(s)
• 2 shallots
• 8 cherry tomatoes
• olive oil
• salt and pepper
• 4 monkfish fillets, approx. 120 g each
• some flour for marbling
• some water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the potatoes and cut into 1 cm cubes. Peel the carrots and cut into 0.5 cm cubes. Peel and dice the shallots. Wash and halve the cherry tomatoes. Sauté the vegetables in 3 tablespoons of olive oil, then deglaze with a little water. Season with salt and pepper, and simmer covered until tender. The vegetables should be creamy (you can remove some of the potato cubes, puree them, and stir them back in). Season the monkfish fillets with salt and pepper, and lightly coat them in flour. Briefly fry them over high heat in hot olive oil, then cook over medium heat for about 2 minutes on each side. Add the vegetables to the fish and toss for about 1 minute. Arrange the vegetables on plates with the monkfish and serve hot. Tip: If you like it spicier, you can add a chili pepper to the vegetables.