Monkfish with Tomatoes, Garlic and Black Olives

Name: Monkfish with Tomatoes, Garlic and Black Olives
Yield: Serves 6
Ingredients: 2 lb/900 g trimmed monkfish tails; 1 large garlic clove, skinned and chopped finely; 8 tomatoes, skinned, sliced in wedges and seeds thrown away; 3 tbsp good olive oil; 2 medium red onions, skinned and sliced finely; A pinch each of sugar, salt and freshly ground black pepper; A pinch each of sugar, salt and freshly ground black pepper; A pinch each of sugar, salt and freshly ground black pepper; 8–12 good black olives, stoned and chopped; 1 tbsp chopped fresh basil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Monkfish is a most useful fish because it keeps its shape while it cooks, unlike cod, for example, which readily falls into flakes. This dish can be just as delicious eaten cold, on warm summer evenings, in which case drizzle a bit more olive oil over the fish, tomatoes and olives before serving.

Ingredients

2 lb/900 g trimmed monkfish tails
3 tbsp good olive oil

Fish course
Pescatarian
Gluten-free
Summer

Method

If the monkfish isn’t trimmed of its membrane, do this using a really sharp knife. Cut each monkfish tail into chunks about 1 inch/2.5 cm in size. Heat the olive oil and sauté the sliced onions over a moderate heat till they are really soft – about 5–7 minutes – stirring from time to time to prevent them from turning too golden brown. Add the garlic, cook for a minute then add the fish. Stir ti