Monkfish and pasta in a special tomatoe sauce

The only thing about the tomatoe sauce that is special is really that I made it up out of my head!

Monkfish is one of my favourite fish and is good and meaty and so can take quite strong flavours. This is what I made for tea a couple of weeks ago for Andy.

Ingredients

Monkfish - enough for two (it cost £7 - I don't know the weight - I just picked a piece I thought would do!)
Cherry tomatoes
Chopped tinned tomatoes
Garlic - 2-3 cloves
Baby onions - eight
Creme fraiche
Pasta - for this dish I used orichhiette pasta

Method

Skin onions but keep whole. Add to large pan with couple of glugs of olive oil. Heat slowly.
Crush garlic and add to pan and stir.



Cut cherry tomatoes in half and mix in a bowl with some garlic and olive oil, pepper and salt. Leave to steep.
Add chopped tomatoes to pan when onions go opaque and garlic is giving off a lovely garlicky whiff!
Simmer and let reduce for about half an hour.
Put monkfish in a dish, drizzle with oil and lemon and salt and pepper. Cover with foil and bake in the oven. Should take about 20-25 minutes.
Spread tomatoe halves on a roasting tin and put in oven ten minutes after fish.
Boil water and add pasta - bring to boil, simmer for 10-12 minutes.

Drain pasta and add to tomatoe sauce with a spoonful of creme fraiche. Serve pasta onto a plate, top with slices of the monkfish, scatter the roasted tomatoes over the top. Voila!



If you want to be all fancy you could add some white wine to the onion/garlic bit at the start.

It was very tasty and also felt angelic because it is a healthy dish too.