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–+ servings

Monkfish with Garlicky Tomato Sauce

Course: Main Course
Cuisine: Fish, Seafood
Diet: Gluten Free, Low Carb
Keyword: fresh fish, frozen fish, gluten free, line fish, main course, roasted fish, special occasion
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
This is a great dish when you want to impress guests, yet it's easy and quick enough for a mid-week treat.
Print Recipe

Ingredients

For the sauce

  • 2 Tbsp olive oil
  • ½ head garlic (fat cloves!) peeled and very thinly sliced
  • 2 tsp sweet paprika
  • ½ cup tinned chopped tomatoes
  • ¼ cup white wine
  • sea salt and freshly ground salt pepper

For the fish

  • 2 monkfish tails around 200g each
  • sea salt and freshly ground salt pepper
  • 1 Tbsp olive oil for frying

Instructions

  • Preheat the oven to 200°C.
  • Warm 2T of the olive oil in a frying pan. Add the sliced garlic and cook slowly over very low heat, shaking the pan regularly, until the garlic is deep golden (this should take about 15 minutes). Remove about half the garlic slices to a plate and reserve.
  • Add the paprika to the garlic in the pan and cook for another minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the wine and simmer for a few minutes until the sauce has reduced and is nice and thick. Season with salt and pepper.
  • In a heavy-bottomed pan, heat the rest of the olive oil.  Then season the fish with salt and pepper. Cook over high heat until browned on the bottom – this should just take a couple of minutes. Turn the fish over and then transfer it to the oven.  Roast until just cooked through (about 10 minutes).
  • Transfer the fish onto a warmed plate.  Pour any juices from the pan into the sauce and simmer for 2 minutes.
  • Add the fish to the pan and coat in the tomato sauce. Arrange on a plate and scatter the fried garlic over the fish. Serve right away.
  • I served it with lemony cauliflower mash and green beans.