Monkfish with basil and cheese recipe

Ingredients to make Monkfish with Basil and Cheese:

• 1 monkfish tail weighing 1 kg
• 2 large ripe tomatoes
• 100 gr. grated cheese
• 50 gr. of butter
• oil
• I jumped.
• For the willow:
• 50 gr. grated cheese
• 50 gr. of pine nuts
• 1 clove garlic
• 1 ½ cups of olive oil
• 1 sprig of fresh basil.

How to make Monkfish with Basil and Cheese:

1. Put the tomatoes in boiling water for 1 minute.
2. Peel them, remove the seeds and cut them into cubes.
3. Cover a baking tray with aluminum foil.
4. Form some rounds of grated cheese and gratin them until golden brown.
5. Remove the skin of the monkfish.
6. With a knife remove the spine and separate the loins.
7. Heat a frying pan with a drizzle of oil and add the butter.
8. Sauté the monkfish loins for 3 minutes on each side, season them, remove them and cut them into medallions.
9. For the willow:
10. Chop the basil and put it in a bowl.
11. Chop the garlic and add it to the bowl, add the pine nuts and 50 gr. of grated cheese.
12. Pour in the oil, mix all the ingredients with an electric mixer until you get an emulsified sauce, and rinse it with a little brother.
13. Assemble the fountain spreading the medallions with the willow.
14. Place the tomato cubes on top, distribute the cheese biscuits and bake 5 minutes before serving.