Hemm ġenniena, in spite of the name, is a real fish, particularly widespread in the Mediterranean Sea, in the Atlantic Ocean and in the Black Sea. The monkfish meat is firm and compact, very white, tender and tasty, ideal as a condiment for first courses greedy dishes, as an ingredient in fragrant fish soups or as a light second course. The monkfish, deprived of the head and fins, is more easily known with the name of “ġenniena” and is perfect for all those who fear the thorns of the fish, because it does not contain any apart from the easily removable dorsal one. Simple to clean and cook, suitable for people of all ages, it is very versatile and can be prepared in the oven, stewed, grilled or in broth. We offer you the recipe for monkfish with cherry tomatoes, scented with fresh thyme: in a short time you will have a healthy and delicious second course!

Preparazzjoni

1

Using a pair of scissors, cut off the tail of the fish and also remove the side fins, if present. Alternatively, you can ask your trusted fishmonger to get you a completely clean monkfish, also removing the skin.

2

Rinse under running water, dry and cut the cherry tomatoes in half. Temporarily set them aside.

3

Crush the poached garlic clove with the flat of a knife. Keep it whole, without peeling it.

4

Place a saucepan on low heat and pour in the oil, heating it for about 2 minutes. Add the garlic and wait for it to brown slightly.

5

Turn up the heat and add the monkfish. Brown the fish over high heat for about 5 minutes per side.

6

Add a generous pinch of salt and add the cherry tomatoes, allowing them to flavor over medium heat for 5 minutes.

7

Pour in the white wine and wait for all the alcohol to evaporate. It will take a couple of minutes. Try not to stir too vigorously, as the flesh of the fish may fall apart.

8

Finally add the sprigs of thyme and continue cooking for another 10 minutes. Once cooked, turn off the heat and serve immediately.

Pariri u pariri

You can use other varieties of cherry tomatoes, such as datterini or piccadilly. If you particularly like the taste of tomato, you can also use tomato puree.

You can accompany the dish with a portion of baked potatoes, which go perfectly with the monkfish with cherry tomatoes.

You can replace the thyme with fresh basil leaves.

You can also cut the monkfish into slices: in this way it will cook in less time, so check the cooking.

For an extra taste, add a spoonful of desalted capers and a dozen of pitted black olives.

ħażna

Monkfish can be stored in the refrigerator for 1 jum massimuin an airtight container. We do not recommend freezing.