For ➍600 g monkfish fillet
4 shallots
butter
4 dl tomato passata
pepper & salt
finely chopped parsley
Cut the monkfish into 2.5 cm thick pieces. Peel the shallots and finely chop them. Melt butter in a pan and fry the fish. Sprinkle with the finely chopped shallot and add the passata. Cook for 15 m on a low heat until the fish is done. Season with salt and pepper. Finish with the parsley.
Serve with fries or bread.
Serve with fries or bread.
