Mireille's monkfish à la FooDiva
Monkfish with Tomatoes and Capers (Serves 4)
¼ cup olive oil plus additional for garnish
A dozen vine ripe tomatoes – if not in season such as now, then I realise it’s not ideal but best to use 2 cans of diced tomatoes 2 tablespoons capers in vinegar, drained
Salt and freshly ground pepper
4 (175gr) monkfish fillets (it’s also delicious with halibut, you can even try cod or hammour)
4 tablespoons fresh basil leaves cut into thin strips
1. Preheat the oven to 200 C.
2. Heat ¼ cup olive oil in a medium saucepan over medium heat and add the tomatoes and capers. Season to taste and simmer for 5 minutes.
3. Place half of the tomato-caper mixture in a baking dish, add the fish, and cover with the remaining tomato-caper mixture. Bake until the fish is cooked through, 15-20 minutes.
4. To serve, place 1 fillet on each plate and spoon the sauce over. Garnish with basil and a drizzle of olive oil.
It literally takes no more than 30 minutes to prepare and cook – so go ahead and try it tonight! A glass of Veuve won’t go amiss either.
Bon appétit. I’ll be back with a few more of her recipes soon.