2 (14-ounce) smoked monkfish fillets
Salt and freshly ground pepper
Salt and freshly ground pepper
Tomato Compote, recipe follows
Black Olive Sauce, recipe follows
1 bay leaf, for garnish
Olive oil, for drizzling
1/2 cup olive oil
1 onion, finely chopped
3 scallions, finely chopped
1 pint cherry or grape tomatoes
3 cloves garlic
1 bunch fresh thyme leaves
Sugar, to taste
1 onion, finely chopped
3 cloves garlic, finely chopped
2 small shallot bulbs, finely chopped
1/2 pound black olives, finely chopped
4 to 5 stems fresh thyme with flowers
1 cup virgin olive oil
1/2 cup sherry wine
Salt
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