Recipe: <!-- -->Roasted Monkfish and Tomatoes<!-- -->
Roasted monkfish and tomatoes are dressed with chile flakes and olive oil for an easy weeknight dinner. Serve whole wheat pasta or polenta alongside.
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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
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