Monkfish with rosemary

Ingredients for 4 servings:

• 150 g zucchini
• 1 bell pepper(s), red, small dice
• 1 bell pepper(s), yellow, small cubes
• 1 onion(s)
• 150 g tomatoes, (can) or very ripe fresh
• 3 clove(s) garlic, squeezed or chopped
• 40 ml olive oil
• 50 ml white wine
• 80 ml cream
• 100 g tomato juice (from the canned tomatoes)
• 1 sprig(s) thyme, chopped leaves
• salt and pepper
• 600 g monkfish fillet(s)
• 10 g butter
• 50 ml olive oil
• 2 sprigs rosemary
• 1 clove(s) garlic, crushed
• salt and pepper

Instructions

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

Finely chop the onion and sauté in oil. Add the garlic and diced vegetables and sauté. Deglaze with white wine. Add the tomatoes, cream, and tomato juice, bring to a boil, and simmer over low heat for 10-15 minutes. Season with thyme, salt, and pepper. Cut the fish into medallions. Season with chopped rosemary needles, garlic, salt, and pepper. Briefly fry in butter and olive oil and serve on top of the sauce. Serve with roasted rosemary potatoes or rice. This is just a guideline regarding the quantities of ingredients. I usually vary things up, using more vegetables and making more sauce. I recently made it with zander, which also tasted wonderful.