A delicious fish recipe for any occasion!
2 hours 45 min, simply peel tomatoes and cut into quarters. Steam in a tube with olive oil sugar and rosemary for 2 hours at 60 degrees.
In a pan lay out the braised tomatoes on the bottom. Place ready-to-cook monkfish on top and lard with rosemary and garlic. Steam in the heated oven at 140 °C for 45 minutes. Now season the monkfish with coarsely chopped basil lime juice.
Portion the fish and arrange on the plate with the tomatoes. Finish with a drizzle of high quality olive oil.
Drink:
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