Monkfish with spicy tomato sauce

Soft fish fried to a golden colour, combined with a sweet and spicy tomato sauce, and served with pasta and grated cheese: this is an explosion of great colours and flavours.

  • 45 min
  • Easy
  • 4 persons
Monkfish with spicy tomato sauce


  • 400 g monkfish
  • 1 can crushed tomatoes (400 g)
  • 100 g onion
  • 1 hot chili pepper
  • 200 g pappardelle or fettucine pasta
  • 50 ml extra virgin olive oil
  • 2 cloves garlic
  • 1 tsp sugar
  • 1 tbsp fresh basil leaves, chopped
  • 2 tbsp lemon juice
  • 1 tbsp Vegeta All-Purpose Seasoning
  • 50 g Parmesan cheese, grated


  1. Heat the olive oil in a saucepan and gently fry the onion until soft and golden. Stir in the minced garlic and one hot chili pepper sliced into rings, and continue to fry.
  2. Add the crushed tomatoes, sugar, chopped basil leaves, and one spoonful of Vegeta. Sauté on a low heat for 15-20 minutes, adding a little water to keep it moist.
  3. While the sauce is cooking, boil water in a large pot and cook the pasta. Drain in a colander and stir, adding a little olive oil.
  4. Cut the monkfish into nicely sized steaks and fry in a skillet with a little olive oil until golden. Add the fried fish to the sauce and cook for a few moments to allow the flavours to blend.
  5. Arrange the monkfish and tomato sauce on a bed of cooked fettucine or papardelle pasta, grate a little Parmesan cheese over the top, and serve.

Chef's tip: Squeeze the juice of one lemon on the monkfish steaks before frying to keep the steaks firm and the fish nice and aromatic.

Nutritional values

Energy 351 kcal / 1.467 kJ
Per 100 g of product Source: Podravka d.d.