Monkfish with tomato and garlic

I'm not too up on fish, but I reckon any thick white fish would be fine for this.




Ingredients
Monkfish tail
A load of cherry tomatoes
2 cloves of garlic
Juice of half a lemon
Flat leaf parsley
Plain flour
Olive oil
Oregano
Salt and pepper

Chop up the parsley and mix it with the lemon juice, some olive oil and a bit of pepper. Get your monkfish (there should be no skin or other unsightly grey bits attached) and put it into the marinade for at least an hour (I wouldn't leave it for much longer than about 3 hours, as I imagine the lemon juice would start to taste a bit rank).

Put a small bit of olive oil in a pan and leave to heat up for a few minutes. Put a layer of flour on a plate and season it with a little bit of salt and pepper. Take the fish out of the marinade, and pat both sides into the flour. You don't want the fish to be caked in the flour, just a light 'dusting' will suffice.

When the pan is hot, put in the fish and cook for about 15 minutes, turning once. While the fish cooks, chop up your garlic and tomatoes. In a separate pan, heat up another little bit of olive oil, add the garlic, and just when it starts to change colour, add the tomatoes. After a couple of minutes add a pinch of oregano, and let the tomatoes reduce down to a pulpy sauce. You can add any remaining marinade if you want, but it will make the sauce very sweet.