Menu Profile Search

Squeeze the juice of one lemon on monkfish steaks before frying to keep the steaks firm and the fish nice and aromatic.


400 g monkfish
1 Podravka crushed tomatoes (390 grams)
100 g onion
1 hot chili pepper
200 g pappardelle or fettucine pasta
50 ml extra olive oil
2 clove garlic
1 tsp sugar
1 tbsp fresh basil leaves
2 tbsp lemon juice
1 tbsp Vegeta
50 g parmesan cheese, grated

We used



Preparation For this recipe you only need imagination!

Simple 4 Persons 45 min

  • 1 Heat olive oil in a saucepan and gently fry the onion until soft and golden. Add minced garlic and one hot chili pepper sliced in rings, stir and continue to fry.
  • 2 Add crushed tomatoes, sugar, chopped basil leaves, and one spoon of Vegeta spice blend. Sauté on 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 the fish in warm olive oil in a skillet until nice and golden. Add the fried fish to the sauce and briefly cook for the flavours to blend.


Arrange monkfish and tomato sauce on a bed of cooked fettucine or papardelle pasta, grate some parmesan cheese on top, and serve.