Monkfish In Tomato-Garlic Sauce

• 1/4 cup extra virgin olive oil, plus
• 3 tablespoons extra virgin olive oil
• 2 heads garlic, plus
• 4 large garlic cloves, peeled and sliced very thin
• 1 tablespoon paprika
• 1 cup canned crushed tomatoes
• 2 cups water
• salt & freshly ground black pepper, to taste
• 8 (6 ounce) monkfish fillets, cleaned, about 2-inch thick

1. Preheat oven to 400 degrees. In a Lg. skillet, warm 1/4 cup of olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden brown, about 15 minutes. Remove about 1/4 cup of garlic slices and reserve. Add paprika to remaining garlic in skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce reduces to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
2. In a very Lg. skillet, heat the remaining 3 Tbls of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn, transfer to the oven and roast until just cooked though, 15 minutes.
3. Transfer fish to a Lg, warmed platter. Pour any juices from the skillet into the sauce and simmer 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve immediately.

extra virgin olive oil, extra virgin olive oil, garlic, garlic, paprika, tomatoes, water, salt, monkfish

Taken from www.food.com/recipe/monkfish-in-tomato-garlic-sauce-161655 (may not work)