Total Time30mins
Rating0.0/ 5.0
Servings2people
Ingredients
4
Monkfish fillet400 g
Extra virgin olive oil2 tablespoons
Garlic1 clove
Cherry tomatoes150 g
Dry white wine80 ml
Chopped fresh parsley1 tablespoon
Salt
Pepper
Instructions
1
Heat the extra virgin olive oil in a frying pan and sauté the garlic clove until fragrant.
2
Add the monkfish fillet, season with salt and pepper, and brown on both sides.
3
Add the halved cherry tomatoes and pour in the dry white wine.
4
Cook over medium heat for about 15 minutes, until the fish is cooked and the sauce has thickened.
5
Finish with a sprinkle of chopped fresh parsley.
6
Serve hot, perhaps accompanied by rustic bread to soak up the sauce.