in Italy

Fried monkfish with tomatoes

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Ingredients for 6 servings:

  • 6 slices of monkfish fillet(s) (alternatively cod, hake or swordfish)
  • Lemon juice (for acidification)
  • 3 tomatoes
  • 3 anchovies
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • Salt
  • Pepper from the mill
  • Parsley
  • 1 tbsp olive oil
  • ½ jar white wine
  • some capers

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple, quick but still festive

Drizzle the fish with lemon juice and let it stand for 10 minutes. Wash the tomatoes and finely chop them along with the anchovies, peeled garlic, capers, and parsley. Season with salt, pepper, lemon juice, and olive oil. Salt the fish, cover with the tomato and herb mixture, pour over a little white wine, and seal tightly with aluminum foil. Cook in a preheated oven at 180°C for about 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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