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Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic and sauté until softened, about 5 minutes.
Add the tomatoes, white wine, and basil and simmer until the sauce has thickened, about 10 minutes.
Add the monkfish fillets and cook until they are cooked through, about 5 minutes.
Season with salt and pepper, to taste.
Add the butter and stir until melted.
Serve with a sprinkle of fresh parsley.