Sicilian monkfish

Ingredients for 2 servings:

• 400 g monkfish fillet(s)
• 4 stalk(s) Celery
• 2 garlic cloves
• 1 onion(s)
• 100 g olives, black
• 2 tbsp capers
• 1 bunch parsley, flat
• 1 tbsp tomato paste
• 1 tsp sugar
• Pepper from the mill
• 100 ml white wine
• 1 bay leaf
• Salt
• some lemon juice
• olive oil
• 4 m.-sized tomatoes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

classic Italian

Wash the monkfish, pat dry, and drizzle with a little lemon juice. Peel, trim, and finely chop the celery, garlic, onion, and tomatoes (but blanch and skin the tomatoes first, removing as much of the inside as possible). Sauté everything in 3 tablespoons of olive oil, then deglaze with white wine. Add the capers, parsley, tomato paste, bay leaf, and olives and simmer briefly. Season to taste. It will be quite liquid at first, so simply reduce the liquid. Remove the bay leaf. Finally, sear the monkfish in a little heated olive oil. Season with salt and pepper at the end. Arrange on plates and serve hot. Serve with a baguette.