1 monkfish tail (approx. 280g)
Salt and pepper
2 tbsp oil
1 tbsp olive oil
1 medium onion – finely chopped
1 shallot – finely chopped
2 cloves garlic – finely chopped
125ml glass white wine
1 heaped tsp tomato puree
450g vine tomatoes skinned, cored and chopped
1 tsp sugar
Heat 1 tbsp of the oil in a deep pan, add the onion and shallot and fry over a gentle heat until soft, add the garlic and cook for a further minute or two. Add the wine and bring to the boil and cook for a few more minutes, add the tomatoes, puree and sugar and season, simmer (uncovered) for about 20-25 minutes until the sauce has thickened.
Remove membrane from the fish if necessary, rinse pat dry with kitchen paper and cut into 2.5cm chunks.
Put about 2 tbsp of flour onto a plate and season with salt and pepper and lightly dredge the fish, shaking off any excess flour.
Heat 1-2 tbsp of the oil and butter in a frying pan over medium heat, and cook the monkfish medallions over medium heat until lightly browned - about 3 minutes per side – allow to rest for a few minutes.
Spoon the tomato mixture into an ANTA pasta dish, place the monkfish on the sauce and sprinkle over the chopped monkfish.