Everything else: Sliced cooking chorizo, crushed Garlic, Sliced onions, Red or Green pepper, Olive oil, Can of tomatoes, Seasoning.
In a deep, heavy frying pan, sizzle your Chorizo slices for a minute, remove, add your monk fish cutlets and sear 2 minutes or about on either on side. “Fish out” the Monk, reserve on a plate, add a splash of olive oil to the pan and and stir in onions and Garlic and then sliced peppers. Cook a couple minutes until soften, add the tomatoe tin, sear gently for 5 minutes, season and adjust to taste with a little sugar if needed.
Return the monk fish on top, cover with a lid and let simmer for 10 minutes on gentle heat turning the fish once.
Serve with Rice, Pasta, Couscous or nice oven roasted wedges loaded with paprika…
Finishing off with a sprinkle of chopped parsley will add a little more contrast.
Add a tin of Chick peas, to bulk this up a bit and turn it into a Moorish filling fish Stew