Roasted Monkfish on Ratatouille

(*) Pepper vegetables are meant.

Cut seeded peppers, tomatoes and zucchini into 5 mm cubes. Sauté onion and garlic in olive oil until soft. First stew tomato cubes, then peporoni and zucchini cubes, extinguish with red wine, season with salt and pepper, meanwhile lightly cook for 15 minutes. Later add chopped basil, season with a tiny bit of grated parmesan.

In the meantime, skin the monkfish fillet, season with salt and pepper and cook in butter with the garlic slices. Cut the monkfish fillet and arrange on the vegetables.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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