Monkfish in Tomato-Garlic Sauce

1. 1

   Preheat the oven to 400.

2. 2

   In a large skillet, warm 1/4 cup of the olive oil.

3. 3

   Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 minutes.

4. 4

   Remove about 1/4 cup of garlic slices to a plate and reserve.

5. 5

   Add the paprika to the garlic in the skillet and cook for 1 minute.

6. 6

   Add the tomatoes and cook over moderately high heat for 1 minute.

7. 7

   Add the water and simmer until the sauce has reduced to 1 1/2 cups, about 10 minutes.

8. 8

   Season with salt and pepper.

9. 9

   In a very large skillet, heat the 3 tablespoons of olive oil.

10. 10

    Season the fish with salt and pepper.

11. 11

    Cook over high heat until browned on the bottom, 2 minutes.

12. 12

    Turn the fish, transfer to the oven, and roast until just cooked through, 15 minutes.

13. 13

    Transfer the fish to a large, warmed platter.

14. 14

    Pour any juices from the skillet into the sauce and simmer for 2 minutes.

15. 15

    Spoon the sauce onto plates and set the fish on top.

16. 16

    Scatter the fried garlic over the fish and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.