-2 ripe tomatoes, peeled,seeded and finely chopped
-250 ml hot water
-1 kilo monkfish fillets
-freshly squeezed juice ofone lemon
-freshly ground black pepper
-salt
Instructions:
-Heat half the olive oil in a saucepan and sautT the leeks and onions until soft.
-Add the fresh herbs, tomato, hot water and a pinch of salt.
-Simmer steadily for about half an hour, until the liquid evaporates and the oil remains.
Steam the monkfish fillets in a steamer for 8 minutes.
Whisk the lemon juice and remaining olive oil together with the black pepper and salt to taste. Serve the fish with the leek sauce and pour the lemon oil dressing over all.
