Monkfish Roasted with Rosemary and Peperonata Sauce

For the peperonata sauce, clean and rinse the zucchini and peppers and cut into small cubes. Chop the onion and the tomatoes.

Sauté the onion and garlic in olive oil. Add the vegetables and olives and sauté. Extinguish with white wine and add tomatoes, whipped cream and tomato juice. Allow to boil and simmer for about 10 minutes at low heat, then season with salt, pepper and finely chopped thyme.

Cut the monkfish into medallions. Rinse the rosemary sprigs, shake dry and pluck the needles from the stem base. Season the medallions with pepper, garlic, salt and rosemary needles and sear them briefly on both sides in hot butter and olive oil.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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