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INGREDIENTS: For 4 people

1kg monkfish fillet – 1 big eggplant – 4 tomatoes – 1 large onion – 5 garlic cloves – 2 lemons – 5 tbsp. Oil – Oregano – Salt – Pepper. Parsley.


Cut the fish fillet into thick pieces, wash and dry them with a kitchen towel. Place these on a plate, salt and pepper them, season with 2 garlic cloves and 1/4 of the onion both chopped and mixed with 1 tbsp. Of oil.

Prepare the tomato sauce: Chop the remaining onion, the garlic and the tomato. Sauté the onion and the garlic in 2 tbsp of oil. Add tomato then cook until soft. Season with oregano, salt, and pepper. Add a dash of water and the juice of the 2 lemons.

Cut the eggplant in slices, slightly salt and pepper them then arrange them on top of the tomato sauce. Cover and cook for 2 to 3 minutes.

Heat the remaining oil in a frying pan and place the pieces of fish in it. Cook each face for some 2 or 3 minutes, being very careful when turning them over for monkfish easily disintegrates.

Arrange the slices of eggplant on a round plate following the shape of the plate. Place the pieces of monkfish in the center of this crown, surround them with tomato sauce and decorate with parsley. Serve as it is or with some rice or potatoes.


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