Summary

Ingredients

• 1 kg monkfish fillet (s)
• 50 g olives, black, without stone
• 3 beefsteak tomato (s)
• 2 cloves garlic)
• 50 g shallot (s), or onions
• 3 sprigs rosemary and thyme
• 1 lime (s), or lemon
• 60 g capers, with liquid
• 3 anchovy fillet (s), chopped
• 1 bay leaf
• 80 ml olive oil
• 1 bunch parsley
• salt and pepper
• 1 ciabatta
• 2 cloves garlic)

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Instructions

1. Cut monkfish into medallions.
2. For the marinade, cut the garlic and shallots into fine strips. Mix the garlic, shallots, lime zest, rosemary, thyme, bay leaf, pepper with olive oil in a bowl. Turn the monkfish in it and cover and marinate in the refrigerator for 6 hours.
3. Briefly put the tomatoes in boiling water, peel and core them and chop them slightly.
4. Pour the monkfish with the marinade into a baking dish. Add tomatoes, finely chopped anchovies, halved olives, capers with liquid and the lime or lemon juice. Salt and pepper to taste.
5. Bake the fish in the preheated oven at 200 degrees (no convection) for about 25 minutes. Then drizzle with the brew that has formed and let it steep for another 5 minutes in the switched-off oven.
6. Cut the ciabatta into slices, toast on one side. Drizzle some olive oil (of the best) over it and lightly rub a clove of garlic over the roasted side. Soak up the brew formed by the monkfish with it.