the trick to never let it dry out. Once done, it melts in your mouth and is ready in 10 minutes

Fish is always a great ally in the hot season, to stay light and for very short cooking times;
monkfish with cherry tomatoes, baked in the oven, with capers, olives, and herbs, is a rustic seafood main course, with Mediterranean flavors;
a tasty and simple dish to prepare, to be varied as desired by enriching the dish with potatoes or pine nuts.

Also known as monkfish, monkfish is one of the most prized and appreciated fish in the kitchen;
a fish with white flesh, lean, compact, and firm, with a delicate taste and easy to clean: without bones it is perfect for children.

Its delicate flavor makes it the protagonist of numerous first and second courses, cooked in different ways: baked, stewed, grilled, and also as a condiment for pasta.

Monkfish with cherry tomatoes

Ingredients each serving

  • a 300 g monkfish tail
  • 10 cherry tomatoes
  • a clove of garlic
  • a white onion
  • half a glass of dry white wine
  • a pinch of red pepper, to taste
  • a dozen green and black olives
  • a tablespoon of pickled capers
  • 1 sprig of oregano, thyme, or marjoram
  • extra virgin olive oil
  • salt and pepper


Carefully wash the Monkfish and remove the skin;
in a pan, sauté the garlic with the oil and the thinly sliced ​​onion;
add the monkfish, brown it on both sides and let it evaporate with the wine.

Remove the garlic, transfer everything to a baking tray, add the cherry tomatoes cut in half, the pitted olives cut into pieces, the drained and rinsed capers, a little chilli pepper, and the thyme leaves or other aromatic herbs to taste, such as oregano parsley, or marjoram;

add a drizzle of oil, season with salt and pepper, and cook in a preheated oven at 200 ° C for 20 minutes, adding, if necessary, a little water, also being careful not to overcook it, so that it does not become stringy.

If you are in a hurry, put all the ingredients directly into the pan and put them in the oven.

The monkfish with cherry tomatoes is ready, serve it immediately, sprinkling it with the cooking sauce.



recipes from the blog Chaos & Cuisine