Fresh Tomato Sauce Monkfish (Rana Pescatrice) Recipe
Category: Main Course
Serves: 4
Monkfish, also known as rana pescatrice or coda di rospo, is a firm and delicate fish that pairs beautifully with the tangy sweetness of fresh tomatoes. This simple yet flavorful dish brings out the best in the monkfish, cooked to perfection in a fresh tomato sauce enriched with basil, garlic, and a touch of extra virgin olive oil. Whether served with a side of crusty bread or a bed of rice, this recipe is sure to impress. Let’s dive into the preparation of this mouthwatering fresh tomato sauce monkfish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Monkfish (Rana Pescatrice) | 800g |
| Cherry Tomatoes | 500g |
| Garlic | 1 clove |
| Fresh Basil | To taste |
| Extra Virgin Olive Oil | 30g |
| Salt | To taste |
| Black Pepper | To taste |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 35g |
| Carbohydrates | 15g |
| Fats | 10g |
| Fiber | 3g |
| Sodium | 400mg |
Instructions
-
Prepare the Cherry Tomatoes:
Begin by washing and drying the cherry tomatoes. Once cleaned, cut them in half, ensuring that the juices are preserved for the sauce. -
Sauté Garlic and Tomatoes:
In a non-stick frying pan, drizzle a small amount of extra virgin olive oil and heat it over medium heat. Add the garlic clove, peeled and sliced in half, to the pan. Sauté the garlic until it releases its fragrance, which should take around 1-2 minutes. -
Add the Tomatoes:
Once the garlic has softened and become aromatic, add the halved cherry tomatoes to the pan. Stir gently, allowing the tomatoes to begin releasing their juices. Tear fresh basil leaves and scatter them over the tomatoes for an added burst of flavor. -
Simmer the Sauce:
Reduce the heat to low and cover the pan with a lid. Let the tomatoes simmer gently for 10 minutes, during which time they will soften and cook down into a rich, flavorful sauce. Stir occasionally to ensure the tomatoes do not stick to the pan. -
Prepare the Monkfish:
While the tomatoes are cooking, rinse the monkfish under cold running water to clean it. Pat it dry with paper towels. Once dry, slice the monkfish into thick pieces, about 3-4 cm in thickness. The fish should have a firm texture and a clean, mild flavor. -
Cook the Monkfish in the Sauce:
After the tomatoes have simmered and formed a lovely sauce, gently place the monkfish pieces into the pan with the sauce. Season the fish with salt and freshly ground black pepper to taste. Stir carefully to coat the fish in the sauce, ensuring each piece is immersed. -
Finish Cooking:
Continue cooking the monkfish in the sauce for about 7-10 minutes, turning the pieces occasionally with a spatula. This will ensure the fish cooks evenly and absorbs the flavors of the tomato sauce. The monkfish is done when it becomes opaque and flakes easily with a fork. -
Serve:
Once the monkfish is cooked to perfection, remove the pan from the heat. Taste the sauce and adjust the seasoning if needed, adding more salt or pepper to suit your preference. Serve the dish hot, garnished with extra fresh basil leaves for a burst of color and flavor.
This dish pairs wonderfully with a variety of sides. Serve it with a fresh green salad, roasted vegetables, or over a bed of pasta to make a hearty, satisfying meal. The delicate, slightly sweet flavor of the monkfish is perfectly complemented by the bright, fresh tomato sauce. Bon appétit!
This recipe for Rana Pescatrice al sugo di pomodoro fresco is the epitome of simplicity and elegance. Perfect for a family dinner or a special occasion, it combines fresh, wholesome ingredients with easy-to-follow steps. With the monkfish cooked gently in a rich tomato sauce, this dish is a true delight that will have everyone asking for seconds.
