Monkfish with olives

Name: Monkfish with olives
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: Monkfish 1.9 lbs; Piccadilly tomatoes 1.1 lbs; Garlic 1 clove; Extra virgin olive oil 3 ½ tbsp; Taggiasca olives 6.4 oz; Basil 4 leaves; Black pepper to taste; Fine salt to taste

it es fr de br

283

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 283
Carbohydrates g 5
of which sugars g 5
Protein g 21.1
Fats g 19.9
of which saturated fat g 3.03
Fiber g 3.3
Cholesterol mg 75
Sodium mg 346

Difficulty: Very easy
Prep time: 10 min
Cook time: 12 min
Serving: 4
Cost: Average

PRESENTATION

Monkfish with olives, honestly, feels like it's meant to be savored along the Ligurian coast. You know, this part of Italy is just stunning, and people here grab the local tender monkfish—called "coda di rospo" or "rana pescatrice"—because it's got a nice, firm bite and, really, hardly any bones. So, even those folks who aren't big on fish can dig into monkfish recipes like this one. The fish soaks up the light tomato sauce—made from sweet piccadilly tomatoes—while the aromatic Taggiasca olives give it a salty, rich kick. It's a combo you see in Mediterranean fish recipes around here, especially with a guazzetto—that's a brothy, tomato-based stew. Keeps the flavors simple and clean. And look, the monkfish really picks up all those moist, savory notes without getting lost in the sauce.

Thing is, this dish is often a holiday favorite, but you know what? It's perfect anytime you want something fancy but super approachable. Pretty simple, really. In Liguria, people also turn monkfish into a ragù for fresh pasta. But monkfish with olives and tomatoes lets the fish shine, no question. There’s no fuss—just tender, easy-to-eat meat that stays moist and full of flavor. Taggiasca olives, straight from the hills above the Ligurian coast, add their tangy character—making every bite unique. This meal, really really, brings out the best in healthy fish dishes and shows what you can do with good fish and honest Mediterranean ingredients.

Whether you serve it with crusty bread to mop up the sauce or spoon it over simple pasta, it is a crowd-pleaser. And here's the thing: even those who say they don’t like fish might find themselves going back for seconds. It's a seriously good way to introduce Mediterranean flavors to anyone looking for something new and delicious. For sure.

How to prepare Monkfish with olives

To prepare the monkfish with olives, start by washing and cutting the piccadilly tomatoes into wedges 1. Take the monkfish steak and wash it under running water, cut it into slices about 1.5 inches thick, keeping the central spine 2. Alternatively, you can remove it with a knife and cut the flesh into smaller pieces. In a non-stick pan, heat the extra virgin olive oil with a peeled garlic clove to flavor it 3, taking care to remove it afterward.

Add the piccadilly tomato wedges 4, salt, and pepper 5, and after about 5 minutes of cooking, add the Taggiasca olives 6.

Lastly, add the monkfish steaks to the fresh tomato sauce 7, adjust salt and pepper, cover with the lid 8, and cook for 2-3 minutes over medium heat. Turn the steaks 9 to ensure even cooking and continue for another 2-3 minutes.

Fragrance the fish with fresh basil leaves 10 (you can also use dried basil). The monkfish with olives is ready 11, serve it very hot 12!

Storage

It is preferable to consume the monkfish with tomato sauce freshly made. However, it can also be stored in the refrigerator for up to 1 day if placed in an airtight container. It is not recommended to freeze it.