Monkfish on crushed tomatoes, black olive puree | A WAVE OF FLAVOURS
By chef Jean Soulard, spokesperson for Smarter Seafood.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at deleaualabouche.ca.
Ingredients
- 4 monkfish fillet, 150 g (5 oz.) each
- 30 ml (1 tbsp) olive oil
- 60 g (2 oz) butter
- 30 pitted black olives, approximately
- 1 garlic clove
- 4 peeled, seeded and chopped tomatoes
- 1 chopped shallot
- 1 chopped garlic clove gousse d'ail hachée
- 15 ml (1 tbsp) olive oil
- 15 g (1 tbsp) chopped basil
- salt and pepper to the taste
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