Monkfish with Tomato Sauce

Rinse the fish, cut into 4 cm wide pieces, sprinkle with juice of one lemon. Peel and finely chop the onion and garlic, sauté in 2 tbsp oil on 3 or automatic heat 10-11. Extinguish with red wine and cook completely. Add tomatoes with juice and cook uncovered for 10 minutes.

Dry fish, season with salt and pepper, turn in flour to the other side. Press flour well until smooth, tap off excess. Fry the fish in 2 tbsp hot oil for 4 min on each side on 2 or possibly automatic heat 9-10 until golden brown.

Season the sauce with salt, pepper, 1 pinch of sugar and the lemon zest. Rinse parsley, pluck, dry well and chop except for a few leaves in a universal chopper and add to the sauce form. Serve the sauce with the fish and garnish with parsley and lemon.

Serve with potatoes.

Our tip: Use high-quality red wine for a particularly fine taste!

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