Monkfish With Tomatoes and Olive Oil
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds monkfish
- Juice of 1 lemon
- Salt and freshly ground pepper
- 6tablespoons extra-virgin olive oil
- 2tablespoons fresh bread crumbs
- 1small onion, chopped
- 2cloves garlic, minced
- 2medium-sized ripe tomatoes, chopped
- 1tablespoon minced fresh basil
Nutritional analysis per serving (4 servings)
340 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 26 grams protein; 685 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice monkfish into medallions about one-inch thick. Place in a dish, sprinkle with lemon juice and season with salt and pepper.
- Step 2
Heat one tablespoon of oil in heavy skillet, add bread crumbs and saute until they are golden. Remove from pan and wipe out pan.
- Step 3
Heat another two tablespoons of the olive oil in the skillet. Add onion and saute over medium heat until tender. Add garlic and saute briefly, then add tomatoes. Stir tomatoes in with other ingredients for a minute or two, just enough to warm them without cooking them through. Remove vegetables from pan.
- Step 4
Add one more tablespoon of the oil to pan and cook the monkfish over medium heat, about three minutes on each side, until just cooked through. The monkfish will probably not take on any color. Arrange monkfish medallions on a warm platter or on individual plates.
- Step 5
Return tomato mixture to skillet, add remaining two tablespoons of oil, stir, season with salt and pepper and add basil. Pour this mixture around the medallions of fish. Sprinkle the fish with the bread crumbs and serve.
Private Notes
Comments
Prep is a bit fussy, with four different uses of the pan. But good flavor. I did not add more oil to step 5; the sauce was sufficiently oily and could easily have progressed to greasy.
I left out the bread crumbs and stirred some thin spaghetti into the sauce. It was delicious!
A lovely dish with bright flavours that don't overpower the monkfish. It wasnt too difficult to prepare and I even used canned tomatoes. I could see how this would be a great dish to serve at a dinner party.