Place the monkfish on a cutting board and with a knife separate the meat from the backbone. This way you will also remove the bones. Then cut it into pieces.
Chop some parsley leaves and cut the cherry tomatoes in half.
In a non-stick pan, sauté the garlic in the extra virgin olive oil, add the monkfish and brown on all sides. Add the white wine and when it has evaporated, add the cherry tomatoes.
Season with salt and cook for 15 minutes with the lid on. When the sauce is ready, remove the garlic.
Meanwhile, cook the pasta and drain it al dente into the pan with the sauce. Add a little cooking water and toss. Finish with a sprinkle of parsley.
Refrigerator
The bones of the monkfish are located along the backbone, making it a fish suitable even for children. It is recommended to use short pasta like mezze maniche.
Italia, Campania
| Energy (kcal) | 103.59 |
| Carbohydrates (g) | 14.2 |
| of which Sugars (g) | 1.81 |
| Fat (g) | 0.55 |
| of which Saturates (g) | 0.12 |
| Protein (g) | 6.19 |
| Fiber (g) | 0.63 |
| Sale (g) | 0.01 |
