Monkfish in Tomato and Olive Sauce

Ingredients

For two serving:

• 400 g monkfish fillets
• 175 g chopped tomatoes
• 1/2 small red onion
• 1/2 clove garlic
• 10 g capers
• 10 g black olives
• about ten basil leaves
• a glass of dry white wine
• 4 teaspoons virgin olive oil
• salt and pepper

Preparation

Chop the red onion and garlic, sauté in three teaspoons of olive oil, and let them turn golden.

Add the capers and monkfish, sauté over high heat for two to three minutes, turning the monkfish only once.

Pour a glass of wine over the fish, let it partially evaporate, then add the chopped tomatoes and cook for 10 minutes.

At the end, add the washed basil leaves, the rest of the oil, and the pitted olives, and season with salt and pepper. Remove from the heat and serve immediately.