Monkfish with tomato sauce and rocket flowers

For 2 people
Difficulty: Medium
Preparation time: 30 minutes

What ingredients do I need for monkfish with tomato sauce?

Preparation of monkfish with tomato sauce

1. Prepare the tomato sauce:

Peel and finely chop the onion and garlic. In a frying pan, heat a couple of tablespoons of olive oil over medium heat and sauté the onion until translucent, about 5-7 minutes. Then add the chopped garlic and cook for a couple more minutes, taking care not to burn it. Pour the crushed tomato into the pan and mix well. If the tomato is very acidic, you can add 1/2 teaspoon sugar to balance the flavor.

Finally, add the white wine and cook the sauce over low heat for about 10-12 minutes, stirring occasionally until thickened. Adjust salt and pepper to taste.

2. Prepare the monkfish:

Clean the monkfish, removing the bones that we will reserve to fry later. Cut the fillets into portions of the desired size. In a frying pan with a little hot olive oil, Brown the monkfish fillets over medium-high heat for 2-3 minutes on each side, until they acquire a nice golden color on the outside but remain juicy on the inside.

Once golden, lower the heat and add the tomato sauce to the pan, allowing the loins to soak well in the sauce and finish cooking over low heat. for about 5 minutes.

3. Fry the bones:

In a wok or deep frying pan Using hot oil, fry the monkfish bones until they are golden and crispy, which will give an interesting contrast to the dish. Drain them on absorbent paper to remove excess oil.

4. Presentation:

Place the monkfish fillets bathed in tomato sauce in the centre of the plate and add the rocket flower on top of the fish to add freshness and a decorative touch. Finish by serving the fried fish bones on the side, adding a crunchy texture to the dish.

The chef's trick

If you have time, Let the tomato sauce rest before serving. so that the flavours intensify. This will enhance the flavour of the dish.