Angler fish with zucchini and tomatoes
Instructions
For the vegetables: disengage the tomatoes in a saucepan of lightly salted boiling water.
After 2 minutes, drain them and pass them are cold water, Peel, cut in half, remove seeds inside and then cut into small cubes (1/2 cm side).
Put the diced tomato pulp aside.
Cut the zucchini in half moons, after being cleaned and spuntale.
Saute peeled clove of garlic in a pan with olive oil and chopped thyme.
When the garlic is browned, add the courgettes cut into half-moons.
Sautee everything, add salt, pepper and cook over a medium flame for 5-6 minutes.
Finally, add the tomatoes cut in cubettini, add the green pepper and continue cooking for another 5 minutes.
When cooked, switch off and set aside.
For the fish: while the vegetables are cooking, wash and dry the fish slices and cut them into fairly large pieces.
Pour into a pan with the olive oil extra virgin already warm and the clove of garlic peeled: saute the fish pieces on both sides.
Add salt, pepper and add the coriander seeds.
To serve: pour the tomatoes and Zucchini dishes.
Lay the slices of angler fish mix on the bed of vegetables, sprinkle the dish with a few cilantro and serve immediately.
Ingredients and dosing for 4 persons
- 4 slices of monkfish (angler fish) (600 g)
- 1 clove of garlic
- 3 tablespoons of olive oil extra virgin
- 1 tablespoon of coriander seeds
- Salt
- Pepper
- For the vegetables:
- 450 g of round red tomatoes
- 300 g of zucchini
- 1 clove of garlic
- 1 teaspoon of green pepper
- 6 sprigs of thyme
- 3 tablespoons of olive oil extra virgin
- Salt
- Pepper
- To serve:
- Some leaflets of coriander