Recipes-Fish

MONKFISH WITH TOMATOES & BASIL- SERVES 4

INGREDIENTS

750G/11/2 LBS MONKFISH TAILS. SKINNED AND BONED

6 RIPE TOMATOES

3 TBSP. OLIVE OIL

SALT & PEPPER

BASIL LEAVES

1 TBSP BUTTER

To prepare tomatoes, cut out the core left by the stalk and with a sharp knife, cut a cross at the top of each one. Plunge them into a pan of boiling, salted water for about 10 seconds remove with a slotted spoon and put them immediately into a bown of cold water to halt the cooking process. Leave them there until cool. Remove from the water and peel off the skin. Cut the tomatoes in quarters, remove the pips and then cut each quarter in half. Set aside.

Slice the monkfish into chunks about 1cm(1/2in) thick, wash them, dry in kitchen paper and season. Heat a frying pan, and when hot quickly cook the monkfish pieces, browning on both sides.  This only takes a few minutes. Remove the monkfish and add 2 tablespoons olive oil and add the other spoon of olive oil if needed. Reduce heat and add the tomatoes, stir and season; at the last minute before serving, roughly tear the basil leaves and add them then remove from the heat, swirl in the butter. To serve, spoon the tomato mixture on four plates and place the monkfish pieces round it.