Monkfish With Zucchini And Tomatoes

Preparation:

Preparation: For the vegetables: detach the tomatoes in a saucepan of lightly salted boiling water. Drain them after 2 minutes, pass them in cold water, peel them, cut them in half, remove the seeds inside and then cut them into small cubes (1/2 cm on each side). Set the tomato pulp cubes aside. Cut the courgettes into half-moons, after having cleaned them and peel them. Brown the peeled garlic clove in a pan with the olive oil and the chopped thyme. When the garlic is well browned, add the courgettes cut into crescents. Spade everything, salt and pepper and cook over medium heat for 5-6 minutes. Finally, add the diced tomato, add the green pepper and continue cooking for another 5 minutes. When cooked, turn off and set aside. For the monkfish: while the vegetables are cooking, wash and dry the monkfish slices and cut them into fairly large pieces. Pour them into a pan with the already hot extra-virgin olive oil and the peeled garlic clove: brown the monkfish pieces on both sides. Season with salt and pepper and finally add the coriander seeds. To serve: pour the tomatoes and courgettes into plates. Arrange the sautéed monkfish slices on the bed of vegetables, sprinkle the dishes with a few coriander leaves and serve immediately.