Name: Tomato Monkfish
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Tomatoes, chopped - 6 medium; Olive oil - ½ cup; Salted butter - 1 ½ tablespoons; Onion, chopped - 1 medium; Green chile pepper, finely chopped - 1; Garlic, crushed - 1 clove; Minced fresh ginger - 1 tablespoon; Vinegar - 1 tablespoon; Chopped fresh oregano - 2 teaspoons; Chopped fresh parsley - 2 teaspoons; Chopped fresh cilantro - 2 teaspoons; Chicken bouillon - 1 cube; Salt and ground black pepper to taste - 1 cube; Monkfish fillet, cut into 2 portions - 1 (10 ounce)

Ingredients for - Tomato Monkfish

1. Tomatoes, chopped 6 medium

2. Olive oil ½ cup

3. Salted butter 1 ½ tablespoons

4. Onion, chopped 1 medium

5. Green chile pepper, finely chopped 1

6. Garlic, crushed 1 clove

7. Minced fresh ginger 1 tablespoon

8. Vinegar 1 tablespoon

9. Chopped fresh oregano 2 teaspoons

10. Chopped fresh parsley 2 teaspoons

11. Chopped fresh cilantro 2 teaspoons

12. Chicken bouillon 1 cube

13. Salt and ground black pepper to taste 1 cube

14. Monkfish fillet, cut into 2 portions 1 (10 ounce)

How to cook deliciously - Tomato Monkfish

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Place tomatoes on a baking tray and drizzle with olive oil.

2 . Stage

Bake in the preheated oven for 15 minutes.

3 . Stage

Meanwhile, melt butter in a large frying pan over medium heat. Add onion, chile pepper, garlic, and ginger; fry until golden brown and slightly charred, about 10 minutes.

4 . Stage

Remove tomatoes from the oven and add to the frying pan, including oil from the baking tray. Add vinegar, oregano, parsley, cilantro, bouillon cube, salt, and pepper. Continue to fry until tomatoes reduce into more of a paste, about 5 minutes more.

5 . Stage

Add monkfish and cover with excess paste, making sure fillets are completely surrounded. Reduce heat and cook until fish flakes easily with a fork, 5 to 10 minutes more. Serve immediately.