Monkfish morsles with sliced artichokes and stewed onions.
- 600g monkfish (weight when boned and skinned)
- 240g Orogel sliced artichokes
- 60g red onion of Tropea
- 100g Orogel sliced tomatoes
- fresh thyme
- 1 clove of garlic
- salt and pepper
- extra virgin olive oil
Boil Orogel sliced artichokes in salted water for a couple of minutes, then drain.
In a frying pan, heat the oil until it’s hot and brown the fish with fresh thyme. Finish off with a drizzle of extra virgin olive oil.