• 1 Large Monkfish tail fillet, chopped into bite size chunks
  • 2 large cans chopped tomatoes, extra juice drained
  • 2 cloves of garlic, crushed or finely chopped
  • 5 or 6 fresh basil leaves, roughly torn or chopped
  • 2 oz grated cheddar cheese
  • 1 tbsp olive oil
  • Kosher or sea salt and pepper to taste

Cooking Instructions

Preheat oven to 400 degrees. Heat the olive oil in a large pan and sweat off the garlic for a few moments, stirring frequently. Add the tomatoes and the basil, season with salt and pepper, and bring to a boil, then simmer until the oven is heated. Add the monkfish to the pan and stir well before transferring to an oven safe dish. Place in the center of the oven for 30-35 minutes. Remove the dish from the oven and sprinkle with the cheddar cheese. Place the pan in the broiler for 20 to 30 seconds, until the cheese begins to bubble. Serve with fresh steamed broccoli and Casey’s mashed potatoes.