Ingredients
1 monkfish fillet, briefly seared in saute pan in olive oil
16 oz grilled artichoke hearts, roughly quartered
5-6 fresh plum tomatoes, quartered
1 lb fresh green cerignola olives
good quality extra virgin olive oil
sea salt (to taste)
freshly ground black pepper (to taste)
herbes de provence (to taste)
Preparation
Heat a large saute pan over medium high heat and add enough olive oil to coat bottom. Heat until shimmery but not smoking. Sear monkfish tenderloin on each side about 3-4 minutes. Place artichoke hearts (rinse if they’re jarred in vinegar), tomatoes and olives on the bottom of a shallow roasting dish. Place monkfish fillet(s) on top and drizzle with 2-3 tablespoons olive oil, salt, pepper and herbes de provence.
Place in a 350 degree oven for 15-20 minutes or until fish fillet is firm to the touch.
