Monkfish with tomatoes, capers and olives

Ingredients for 4 servings:

• 1 kg monkfish fillet(s)
• 50 g olives, black, firm, without stones
• 3 large beefsteak tomatoes, ripe
• 4 sprigs rosemary
• 1 bunch parsley, flat
• 60 g capers, with liquid
• 1 lemon(s), juice
• 5 tbsp olive oil (best)
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Skin the monkfish, and if it isn’t filleted, remove it from the center bone (very easy). Cut it into medallions, season generously with salt and lemon juice, and arrange it in a baking dish. Drizzle with 3 tablespoons of olive oil, sprinkle with rosemary and the finely chopped parsley. Peel the tomatoes, squeeze out the juice and seeds. Finely chop the flesh and place it in the baking dish around and on top of the monkfish. Halve the olives and add the capers and their liquid. Drizzle everything with the remaining olive oil and lemon juice. Bake the fish in a preheated oven at 200°C (400°F) top/bottom heat (no fan-assisted oven!) for about 25 minutes. Then drizzle with the stock and let it stand for another 5 minutes in the turned-off oven. Baguette is particularly good with the fish; you can use it to soak up the stock.