Sicilian monkfish with ciabatta

Ingredients for 4 servings:

• 1 kg monkfish fillet(s)
• 50 g olives, black, without stones
• 3 beefsteak tomatoes
• 2 garlic cloves
• 50 g shallot(s) or onions
• 3 sprigs rosemary and thyme
• 1 lime(s) or lemon
• 60 g capers, with liquid
• 3 anchovy fillets, chopped
• 1 bay leaf
• 80 ml olive oil
• 1 bunch of parsley
• salt and pepper
• 1 ciabatta
• 2 garlic cloves

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

an ideal summer dish with olives, capers, anchovies and tomatoes

Cut the monkfish into medallions. For the marinade, finely slice the garlic and shallots. Mix the garlic, shallots, lime zest, rosemary, thyme, bay leaf, and pepper with olive oil in a bowl. Toss the monkfish in the marinade and marinate in the refrigerator for 6 hours. Briefly place the tomatoes in boiling water, peel, deseed, and chop finely. Pour the monkfish and marinade into a baking dish. Add the tomatoes, finely chopped anchovies, halved olives, capers with their liquid, and the lime or lemon juice. Season with salt and pepper to taste. Bake the fish in a preheated oven at 200°C (no fan) for about 25 minutes. Then drizzle with the resulting stock and let it marinate for another 5 minutes in the switched-off oven. Cut the ciabatta into slices and toast on one side. Drizzle a little olive oil (preferably the best) over the fish and lightly rub a garlic clove over the roasted side. Use it to soak up the resulting liquid from the monkfish.