Monkfish in tomato-caper sauce

Name: Monkfish in tomato-caper sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Monkfish fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Tomatoes; 500 g young fennel tubers; 1 Onion; 1 TABLESPOON Oil; 200 ml Vegetable broth (instant); 2 TABLESPOONS Capers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Monkfish fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Tomatoes
500 g young fennel tubers
1 Onion
1 TABLESPOON Oil
200 ml Vegetable broth (instant)
2 TABLESPOONS Capers

Directions

1
Wash the fish, cut into 4 pieces. Sprinkle with lemon juice, season lightly with salt and pepper. Wash, clean, quarter and seed the tomatoes. Cut the flesh into strips.
2
Clean the fennel, wash it, cut it to the stalk and cut it very thin. Chop the fennel greens. Peel and finely chop the onion. Heat oil in a pan. Fry the fish pieces on each side for about 3 minutes at medium heat, remove.
3
Add the onion, fennel and tomatoes to the pan. Season with salt and pepper, pour on broth, add capers. Place the fish on top and simmer covered for about 5 minutes. Season again and sprinkle with fennel green.