25 min 
Medium Reccomended Product
Chopped Tomatoes
400 g
Ingredients (4 people)
- Desalinated capers 80 g
- Extra Virgin Olive (EVO) Oil 20 g
- Garlic 1 clover
- Monkfish 4, 500 g with bone and tail, 400 gr cleaned
- Pepper to taste
- Poppy seeds 1 handful or 10 g
- Poppy seeds bread 8 fette - 240 g
- Salt to taste
- Sparkling wine 1 glass or 100 g
Preparation
Warm up a non-stick pan with a little EVO oil and garlic and cook the sliced monkfish on each side, then add capers and poppy seeds. Sprinkle the wine and let it steam.
Add Pomì fine tomato pulp and cook it for 15 mins c.
Lay the monkfish in a soup plate, dress with generous spoonfuls of sauce and decorate with two toasted bread slices.
