Recipe of Monkfish roasted with balsamic and aubergine lasagna

Ingredients to make Roasted Monkfish with balsamic and aubergine lasagna:

• 2 monkfish from 800 to 100 gr. each
• 1/8 of a liter of white wine
• 1/2 liter of fish stock
• 1/8 of a liter of old balsamic vinegar
• 1 clove garlic.
• For the aubergine lasagna:
• 4 precooked lasagna sheets
• 2 egg plants
• 2 peeled tomatoes
• 5 lemon fillets
• 2 bay leaves
• 1 sprig of thyme
• 3 steps
• 3 garlic cloves
• 2 anchovy fillets
• 1/8 of a liter of dry white wine
• 1/4 liter of olive oil
• salted
• Fresh ground pepper.

How to make Roasted Monkfish with Balsamic and Eggplant Lasagna:

1. Mix all the fish ingredients; put it at 180º C. With all the marinade.
2. Sprinkle it from time to time with the juice.
3. To prepare the aubergine lasagna:
4. Cut the aborigines and tomatoes into squares.
5. Sauté them over medium heat with the rest of the ingredients for 45 minutes.
6. Then grind the entire dough very fine.
7. Presentation of the dish:
8. Between two sheets of lasagna, put a very thin layer of the aubergine dough.
9. Fillet the fish and put it on the lasagna.
10. Then drizzle with the fish juice.