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Monkfish in Tomato and Pepper Sauce
Ingredients
- 4 pieces of your favorite fish (monkfish and halibut are especially good here)
- 2 garlic cloves, nicked
- 4 thinly sliced Parma ham
- 1 tbsp olive oil
- 1 lb. Can of crushed tomatoes in purée OR 6 fresh juicy tomatoes, chopped
- 1 onion, sliced
- 2 zucchini, sliced
- 2 red pepper, sliced
- 1 bay leaf
- 3 tbsp fresh thyme
- 2 tbsp fresh rosemary or oregano
- 2 tbsp. Tomato paste
- 1/4 tsp brown sugar
- Salt and pepper
Instructions
- Heat olive oil. Sauté onion 3 minutes until slightly golden. Add garlic and sauté 1 more minute. Add remaining ingredients except for the fish and bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes. You’re looking for a nice sauce consistency. Lay the fish on top of the sauce and spoon some of the sauce over it. Cook in a 375F oven for 15-20 minutes depending upon fish portion size.
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