Monkfish with Caponata

Method

1. Heat extra virgin olive oil in a pan. Add capers, olives, and ground chili to create a soffritto base.
2. Add thinly sliced spring onion and celery (including some leaves). Sauté gently.
3. While the soffritto cooks, slice cherry tomatoes (datterini) and set aside.
4. Add a small amount of tomato sauce to the soffritto and let it cook for about 2 minutes.
5. Add the sliced cherry tomatoes, season with salt and fresh basil, and let cook for about 10 minutes.
6. Meanwhile, clean the monkfish by removing excess skin (reserve for broth). Cut into portions.
7. Marinate the monkfish with salt, oil, chili, and lemon zest. Let rest for 5-7 minutes.
8. Soak sultana raisins in white wine vinegar. Add the raisins and their soaking liquid to the caponata along with 1 tablespoon of sugar. Cook for 3-4 minutes until the vinegar evaporates and the caponata is sweet and sour.
9. Heat a pan until very hot. Place the marinated monkfish in the pan without moving it; let it sear well on one side for 2-3 minutes.
10. Flip the monkfish and cook the other side for another 2-3 minutes.
11. Plate the caponata as a bed, place the monkfish on top, and garnish with fresh herbs (basil, parsley, or wild herbs). Serve with bread if desired.