Monkfish With Tomatoes And Capers
Recipe second for 4 people based on Monkfish with tomato.
Preparation:
Preparation: Clean the fish, wash it, prepare it for cooking and fill its belly with the garlic clove and part of the chopped parsley. In a fish saucepan, heat half the oil, place the monkfish on it and brown it on both sides for 5 or 6 minutes. Then sprinkle with the white wine, cover and continue cooking over medium heat for about 15 minutes. In the meantime, peel the peppers by removing the seeds, wash them carefully, cut them into small pieces and put them in a blender with the chopped tomatoes, the lemon juice, the remaining oil, the onion, the remaining parsley and a pinch of salt and pepper. Blend everything to obtain a smooth sauce and add the capers. Arrange the fish on a serving plate after removing the central bone, cover it with the freshly prepared sauce, let the dish infuse a little and then serve.
Ingredients:
Ingredients: 1 Monkfish (Monkfish) Of 1000 G - 1 Red Pepper - 1 Green Pepper - 1 Yellow Pepper - 2 Ripe Tomatoes - 1 Spoon Capers - 1 Lemon - 2 Fingers White Wine - 1 Tuft Parsley - 1 Piece Onion - 1 Clove Garlic - 6 Tablespoons Olive Oil - 1 Pinch Salt - 1 Pinch Freshly Ground White Pepper
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