Recipe: <!-- -->Roasted Monkfish and Tomatoes<!-- --> | Whole Foods Market

Ingredients

• 3/4 pound boneless, skinless monkfish fillets patted dry and sliced crosswise into medallions about 1/3-inch thick
• 3 Roma tomatoes sliced about 1/3-inch thick
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 1/2 teaspoon crushed red chile flakes