Monkfish with Tomato & Basil Sauce

Ingredients

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  • 2 monkfish fillets (about 6–8 oz each), cleaned and trimmed
  • 2 tbsp Basil Oliverde oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 can (14 oz) crushed tomatoes (or 4 fresh tomatoes, peeled and chopped)
  • 1 tbsp tomato paste (optional, for richer flavor)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional, for heat)
  • 1 tsp sugar (optional, to balance acidity)
  • ½ cup fresh basil leaves, chopped (plus more for garnish)
  • Lemon wedges for serving

Instructions

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Monkfish with Tomato & Basil Sauce

  • Sear the Monkfish:

    • Pat the monkfish dry and season both sides with salt and pepper.
    • In a skillet over medium-high heat, add 1 tbsp of olive oil.
    • Sear monkfish for about 3–4 minutes per side until golden and just cooked through. Remove and set aside.

    Make the Tomato Basil Sauce:

    • In the same skillet, add another tablespoon of olive oil.
    • Sauté the onions until translucent (about 3–4 minutes).
    • Add garlic and cook until fragrant (1 minute).
    • Stir in crushed tomatoes, tomato paste (if using), red pepper flakes, and sugar. Let simmer for 10 minutes, stirring occasionally.
    • Season with salt and pepper to taste.
    • Stir in chopped basil and simmer 2 more minutes.
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