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

  1. 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.