Monkfish stew with olives and potatoes

Ingredients

For 1 serving

• Monkfish220 g
• Potatoes180 g
• Cherry tomatoes150 g
• Black olives20 g
• Capers5 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

Method

1. Peel the potatoes and cut into roughly 2 cm cubes; wash and halve the cherry tomatoes; rinse the capers. Remove the skin and membrane from the monkfish and cut it into medallions 2–3 cm thick.
2. Peel and crush the garlic. In a wide saucepan heat the oil over medium heat with the garlic for 1–2 minutes, until golden, then add the potatoes and fry for 5 minutes, stirring.
3. Add the tomatoes, black olives, capers, half a glass of water and a pinch of salt; cover and cook over medium-low heat for 15 minutes, until the potatoes are almost tender.
4. Lightly salt the monkfish, lay it in the sauce and cook uncovered for 10 minutes, turning once, until the flesh is white and firm.
5. Add pepper, sprinkle with chopped parsley and serve with the sauce.