Monkfish in Tomato-Garlic Sauce

Ingredients

• 1/4 cup extra-virgin olive oil, plus
• 3 tablespoons extra-virgin olive oil
• 2 heads garlic, plus
• 4 large garlic cloves, peeled and sliced very thin
• 1 tablespoon paprika
• 1 cup canned crushed tomatoes
• 2 cups water
• salt & freshly ground black pepper, to taste

• 8 (6 ounce)  monkfish fillets, cleaned, about 2-inch thick

Directions

1. 1

   Preheat oven to 400 degrees. In a Lg. skillet, warm 1/4 cup of olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden brown, about 15 minutes. Remove about 1/4 cup of garlic slices and reserve. Add paprika to remaining garlic in skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce reduces to 1 1/2 cups, about 10 minutes. Season with salt and pepper.

2. 2

   In a very Lg. skillet, heat the remaining 3 Tbls of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn, transfer to the oven and roast until just cooked though, 15 minutes.

3. 3

   Transfer fish to a Lg, warmed platter. Pour any juices from the skillet into the sauce and simmer 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve immediately.