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    • Monkfish with Tomato and Basil Sauce

    Mark Sharron
    Easy
    45 minutes
    01-Feb
    Monkfish with Tomato and Basil Sauce is a delicious seafood dish sure to please any palate. This dish is made with monkfish fillets, sautéed onion and garlic, canned diced tomatoes, white wine, and fresh basil. It is a simple yet flavorful dish that can be prepared in minutes. The tomato and basil sauce adds a wonderful depth of flavour to the monkfish, making it an ideal accompaniment to any meal. Whether you are looking for a light lunch or dinner, this recipe will surely hit the spot.
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    Ingredients

    • 1 lb monkfish fillets
    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 can (14.5-ounce) diced tomatoes
    • 1/4 cup white wine
    • 2 tablespoons chopped fresh basil
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons butter
    • 2 tablespoons chopped fresh parsley, for garnish

    Method

    • Step-by-Step Method: Monkfish with Tomato and Basil Sauce
    • Pat monkfish fillets dry with paper towel and season both sides with salt and black pepper
    • Heat 1 tablespoon olive oil in large, heavy skillet over medium-high heat
    • When oil is shimmering, add monkfish fillets and sear for 2–3 minutes per side until lightly golden and just cooked through
    • Remove monkfish from skillet and set aside on a plate, keep warm (cover loosely with foil)
    • In same skillet, add remaining 1 tablespoon olive oil, reduce heat to medium
    • Add finely chopped onion and sauté for 2–3 minutes until translucent and softened
    • Add minced garlic, sauté 30 seconds until fragrant
    • Pour in white wine, scraping any browned bits from bottom of skillet; simmer 1 minute to reduce
    • Add diced tomatoes (with their juices), stir well to combine, bring sauce to a simmer
    • Simmer tomato mixture for 5-7 minutes until slightly thickened
    • Stir in chopped fresh basil and 2 tablespoons butter, mix until sauce is glossy and fragrant
    • Return monkfish fillets to sauce, spoon sauce over fillets, simmer gently 1 minute to meld flavors
    • Taste and adjust seasoning with extra salt and black pepper, if needed
    • Plate monkfish fillets and generously spoon tomato-basil sauce over
    • Garnish with chopped fresh parsley before serving
    • Suggestion: Serve with steamed green beans or lightly dressed leafy greens for brightness, and perhaps a wedge of lemon for acidity