Monkfish in Tomato and Olive Sauce

Ingredients

For 2:

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

Preparation

Chop the onion and garlic, sauté in 3 teaspoons of olive oil until golden. Add the capers and monkfish, sauté over high heat for 2 – 3 minutes, flipping the monkfish only once.

Cover the fish in 1 glass of wine. Let the wine partially evaporate, then add the chopped tomatoes, and simmer for 10 minutes.

Finally, add the washed basil leaves, the rest of the oil, and pitted olives and season with salt and pepper.

Serving

Remove from heat and serve immediately.