Monkfish with Olives, Lemon and Rosemary

Method

1. Slightly crush the garlic cloves.
2. Clean the monkfish: cut off the tail and fins, and cut into pieces.
3. In a pan, heat a drizzle of extra virgin olive oil and add the garlic.
4. Place the monkfish pieces in the pan and sear on both sides.
5. Add a little water to create some cooking liquid.
6. Add slices of fresh untreated lemon.
7. Add the pitted Taggiasca olives preserved in oil.
8. Season with salt and pepper.
9. Cook over medium heat for about 10 minutes, turning occasionally.
10. If after 10 minutes there is still a lot of liquid, increase the heat to reduce it.
11. Continue cooking for another 5 minutes until the fish is tender and the sauce becomes creamy.
12. Add fresh rosemary leaves and a drizzle of raw extra virgin olive oil.
13. Serve hot.