Monkfish with Olives

Method

1. Heat a drizzle of oil in a pan. Add a peeled garlic clove and parsley stems, sauté for 2-3 minutes.
2. Add cherry tomato wedges, salt, and pepper. Cook for 5 minutes, then add Taggiasca olives. Cook on low heat for about 20 minutes.
3. Meanwhile, prepare the monkfish. Remove the outer membrane, cut into steaks about 3-4 cm thick, keeping the backbone.
4. When the tomatoes are ready, add the monkfish to the pan. Season with salt and pepper, cover, and cook over moderate heat for 4 minutes.
5. Turn the fish steaks and cook covered for another 4 minutes.
6. Plate the monkfish, sprinkle with parsley, and serve.