Fresh-Pressed Olive Oil Club

Monkfish with Tomato Garlic Sauce

Monkfish with Tomato Garlic Sauce

Any mild-flavored, firm-textured fish can be served with this garlicky tomato sauce. Keep a close eye on the garlic slices as you brown them. 

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 sh 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 sh 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 sh on top. Scatter the fried garlic over the fish. Top with parsley and serve right away. 

Serves 8Recipe adapted from Food and Wine, October 2005