Monkfish With Tomatoes and Olive Oil

• 1 1/2 pounds monkfish
• Juice of 1 lemon
• Salt and freshly ground pepper
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons fresh bread crumbs
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium-sized ripe tomatoes, chopped
• 1 tablespoon minced fresh basil

1. Slice monkfish into medallions about one-inch thick.
2. Place in a dish, sprinkle with lemon juice and season with salt and pepper.
3. Heat one tablespoon of oil in heavy skillet, add bread crumbs and saute until they are golden.
4. Remove from pan and wipe out pan.
5. Heat another two tablespoons of the olive oil in the skillet.
6. Add onion and saute over medium heat until tender.
7. Add garlic and saute briefly, then add tomatoes.
8. Stir tomatoes in with other ingredients for a minute or two, just enough to warm them without cooking them through.
9. Remove vegetables from pan.
10. Add one more tablespoon of the oil to pan and cook the monkfish over medium heat, about three minutes on each side, until just cooked through.
11. The monkfish will probably not take on any color.
12. Arrange monkfish medallions on a warm platter or on individual plates.
13. Return tomato mixture to skillet, add remaining two tablespoons of oil, stir, season with salt and pepper and add basil.
14. Pour this mixture around the medallions of fish.
15. Sprinkle the fish with the bread crumbs and serve.

monkfish, lemon, salt, extravirgin olive oil, bread crumbs, onion, garlic, tomatoes, fresh basil

Taken from cooking.nytimes.com/recipes/4142 (may not work)