Ingredients
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2 Monkfish fillets
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1 tablespoon unsalted butter
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1 tablespoon olive oil
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2 tablespoons black olives, without stones
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2 cloves garlic, finely chopped
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1 red onion, finely chopped
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10 cherry tomatoes, cut in half
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Fresh thyme
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1 shot Ouzo
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1/3 cup dry white wine
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1 cup tomato, grated
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Pepper
Instructions
Put the olive oil and butter in a frying pan, add the monkfish fillets and fry for 2 minutes on both sides.
Then, using the same pan, add the onion, garlic and cook until tender. Then add the cherry tomatoes, olives, thyme and pepper.
Flambé with the Ouzo and douse with the wine, cook over a high heat for a few minutes and add the tomato. Cook until the sauce is good and thick. Due to the natural saltiness of the olives, it isn’t necessary to add any salt during cooking. A little can be added afterwards to taste, if necessary.
Serve with rice or potatoes.
Bon appétit!
From Chef Noel Christo Bassil
