Tuscan monkfish with honey-olive butter
Cut a cross into the tomatoes, place them in boiling water for 30 seconds and then rinse them in cold water. Skin, quarter and core them before cutting into strips. Chop up the rosemary, peel the onions, cut them in half lengthwise and cut them into strips. Cut the olives into slices.
Rub the monkfish with the lemon juice, season with salt and pepper and then brown on both sides in a pan with 30 g of butter. Remove from the pan and place on a baking sheet covered in aluminium foil.
Melt the remaining butter in the drippings, stir in the honey, add the onions and sauté until slightly caramelised. Fold in the tomatoes and rosemary and season with salt, pepper, lemon zest and lemon juice.
Distribute this ragout over the monkfish, close and seal the foil and bake in the oven at 150°C on the second shelf from the bottom for 20-25 minutes. Arrange the ragout onto a platter, cut the monkfish into 3-cm-wide strips and arrange on top of the ragout.
Tip: Ciabatta goes well with this dish.