This light but warming dish by London Italian restaurant Stuzzico‘s owner and chef, Franco de Todaro, is a perfect taste of the Med.
For the Monkfish:
1 x Monkfish tail
1 tbsp olive oil
Salt & Pepper
For the Sauce: Makes 2 ½ cups
4 cloves garlic, minced
2 tbsp olive oil
½ cup black olives, pitted and chopped
¼ cup capers
200g cherry tomatoes
½ cup white wine
1 tbsp fresh thyme, chopped
Fresh ground black pepper
- First, make the sauce. Heat the oil in a large saucepan over medium heat, then add the garlic and cook until fragrant, about 2 minutes.
- Add the chopped olives and capers and mix to combine.
- Add the tomatoes and thyme and cook about 15-20 minutes, stirring frequently. Add the white wine and season with some fresh ground black pepper, and continue to stir for a few more minutes.
- Cover the pan and turn it to low. Allow the sauce to bubble away for about 10-15 minutes, during which time it will start to reduce and become darker, thicker and more robust in flavour. Once the sauce is ready, keep it warm until ready to use.
- Salt the monkfish and let it rest on paper towels 1 hour prior to cooking, then pat dry before cooking. This will help release some of the excess moisture.
In a large skillet, warm some olive oil over medium-high heat. Season the monkfish with salt and pepper. When the pan is very hot, add the monkfish and sear it on each side for about 4-6 minutes, until lightly browned. Then add 1 cup of the Tomato Olive Caper Sauce, cover and cook on low heat for 15-20 minutes, depending on the thickness of the fish. The monkfish is done when it flakes easily and the centre is opaque.
Remove the fish from the pan and carefully slice the filet into 1-inch medallions and divide between each serving plate. Spoon some of the extra sauce over the fish and garnish with a sprig of fresh thyme.
Wine recommendation: Serve with a glass of Leone Tasca d’Almerita.