List of Ingredients
- 2 1/4 LBS. of monkfish
- 1 LB. of tomatoes
- 9 OZ. of boiled cannellini beans (around 3 cups)
- 1 1/4 SLICES of stale rustic bread, crusts removed
- 2 of onions (1 white and 1 red)
- marjoram
- basil
- rosemary
- fresh chili pepper
- garlic
- extra-virgin olive oil
- salt
- pepper
Method
Place the bread in a bowl. Sprinkle them with a little water and season with oil, salt and pepper.
Use a sharp knife to score a small “X” on the bottom of the tomatoes. Bring a pot of water to a boil. Add the tomatoes and blanch for 1 minute or less. The skin starts to separate from the tomato flesh when ready. Immediately transfer the tomatoes to a bowl with ice water for 1 minute. Drain them and peel them. Remove the seeds and puree the pulp.
Mince a small white onion and sauté in a medium-size saucepan with 1 garlic clove and 3 Tbsp. oil for 1-2 minutes. Add the blended tomatoes, a small bunch of marjoram and basil sprigs. Reduce the heat to the low and continue cooking for 25 minutes. Turn off the heat, remove the bunch of herbs, add salt to taste and a drizzle of olive oil.
Preheat the oven to 350°F.
Remove the parchment paper from the monkfish, slice it and serve it over the cannellini beans. Garnish with rosemary sprigs.
Set the fish on a baking tray and bake at 350°F for 20-25 minutes. Remove from the oven and let it cool for 3-4 minutes.