Monkfish with Tomato Garlic Sauce

Ingredients

• 1/4 cup plus 3 tablespoons extra virgin olive oil
• 2 heads of garlic plus 4 large cloves, peeled and very thinly sliced
• 1 tablespoon sweet paprika
• 1 1/2 cups canned crushed tomatoes
• 2 cups water
• Salt and freshly ground pepper
• Eight 6-ounce cleaned monkfish fillets, about 2 inches thick
• Chopped fresh parsley, for serving 

Directions

Step 1

Preheat the oven to 400°F. In a large skillet, warm 1/4 cup of the olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 minutes. Remove about 1/4 cup of garlic slices to a plate with a slotted spoon and reserve. Add the paprika to the garlic in the skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce has reduced to 1 1/2 cups, about 10 to 15 minutes. Season with salt and pepper. 

Step 2

In a very large skillet, heat the 3 tablespoons of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn the fish, transfer to the oven, and roast until just cooked through, 15 minutes. 

Step 3

Transfer the fish to a large, warmed platter. Pour any juices from the skillet into the sauce and simmer for 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish. Top with parsley and serve right away.