Monkfish Sicilian style

Preparation:

Preparation: Desalt the anchovies and capers in running water. I remove the skin, the tail fin and the dorsal fin from the monkfish (that is, from the monkfish); I cut it into slices a little more than a finger thick. In a saucepan with the oil and the finely chopped garlic, melt the anchovies(*) well washed and boned. Flour the pieces of monkfish and brown them for 5 minutes, then add the chopped tomatoes, capers and pitted olives; bathe in the tomato sauce, add a pinch of oregano, a few basil leaves and cover the casserole leaving it on the heat for about 5 more minutes. I put it on the plate accompanied by a nice slice of polenta, which goes wonderfully with this typically Mediterranean dish and I sprinkle a pinch of chopped parsley on top. * In order for the anchovies to melt well, they must be placed in the still cold oil.