a recipe quickly, and almost invented to make tasty monkfish and monkfish, a dinner for a little 'different and advances all.
for four
800 grams of anglerfish or monkfish
300 grams of tomatoes
1 clove garlic 1 shallot
parsley
4 chucchiai olive oil
white wine salt, black pepper and white pepper to taste
- fry the shallots and cut into thin slices the whole garlic in the oil is hot, lay the
- monkfish, cut into slices about 2 cm with a handful of chopped parsley and brown on both sides,
- papare and add salt a splash of white wine,
- cut tomatoes in half, remove seeds and wash them,
- put them over the fish after the wine evaporated,
- do cuocere per circa 15/20 minuti e comunque sino a quando parte del liquido di cottura non si sarà ristretto.
