Tomato Monkfish

Flaky monkfish fillets are cooked in a thick, fresh tomato sauce that's seasoned with fresh herbs and zesty chile peppers in this simple recipe for two.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 770 Calories

Ingredients

• salt and ground black pepper to taste
• 2 teaspoons chopped fresh oregano
• 1 cube chicken bouillon
• 1 medium onion, chopped
• 2 teaspoons chopped fresh parsley
• 1 tablespoon vinegar
• 1 clove garlic, crushed
• 2 teaspoons chopped fresh cilantro
• 1 tablespoon minced fresh ginger
• 6 medium tomatoes, chopped
• 1 green chile pepper, finely chopped
• 1 (10 ounce) monkfish fillet, cut into 2 portions
• 1.5 tablespoons salted butter
• 0.5 cup olive oil

Recipe Instructions

Step 1

Bake in the preheated oven for 15 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Place tomatoes on a baking tray and drizzle with olive oil.

Step 3

Meanwhile, melt butter in a large frying pan over medium heat. Add onion, chile pepper, garlic, and ginger; fry until golden brown and slightly charred, about 10 minutes.

Step 4

Remove tomatoes from the oven and add to the frying pan, including oil from the baking tray. Add vinegar, oregano, parsley, cilantro, bouillon cube, salt, and pepper. Continue to fry until tomatoes reduce into more of a paste, about 5 minutes more.

Step 5

Add monkfish and cover with excess paste, making sure fillets are completely surrounded. Reduce heat and cook until fish flakes easily with a fork, 5 to 10 minutes more. Serve immediately.