Monkfish With Roasted Artichoke Hearts
- 1 monkfish fillet, briefly seared in saute pan in olive oil
- 16 oz grilled artichoke hearts, roughly quartered
- 5-6 fresh plum tomatoes, quartered
- 1 lb fresh green cerignola olives
- good quality extra virgin olive oil
- sea salt (to taste)
- freshly ground black pepper (to taste)
- herbes de provence (to taste)
- Heat a large saute pan over medium high heat and add enough olive oil to coat bottom. Heat until shimmery but not smoking. Sear monkfish tenderloin on each side about 3-4 minutes. Place artichoke hearts (rinse if they're jarred in vinegar), tomatoes and olives on the bottom of a shallow roasting dish. Place monkfish fillet(s) on top and drizzle with 2-3 tablespoons olive oil, salt, pepper and herbes de provence.
- Place in a 350 degree oven for 15-20 minutes or until fish fillet is firm to the touch.
olive oil, tomatoes, fresh green cerignola olives, extra virgin olive oil, salt, freshly ground black pepper, herbes
Taken from www.epicurious.com/recipes/member/views/monkfish-with-roasted-artichoke-hearts-1201433 (may not work)