Monk fish with peppers, saffron, and cherry tomatoes


A couple of months ago I found this monk fish recipe on the website of an Italian magazine, “Donna Moderna”. I made it and really liked it so I am posting it hereĀ  in English.


  • 600 g of monkfish filet
  • 400 g of cherry tomatoes
  • 200 g of peppers
  • basil
  • saffron
  • flour
  • white whine
  • extra virgin olive oil
  • salt

Dust the fish with flour. Clean the peppers and discard the seeds. Wash the cherry tomatoes and cut the largest one in half. Heat some olive oil in a pan and brown the fish on all sides. Set the brown fish aside.

Add some more oil in the same pan, add the tomatoes and the peppers. Stir fry a minute and add some white wine, the saffron and a handful of basil leaves. Mix and cook for 10 minutes.

Add the monk fish, salt, and cover the pan. Cook for other 20 minutes, adding a bit of water if it gets too dry. Serve with more fresh basil.

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