- olive oil
- garlic clove
- sweet paprika
- Salt the monkfish.
- Grease the bottom of a skillet or frying pan with a little extra virgin olive oil and, when it is hot enough, put in the medallions and sprinkle them with parsley. Then turn them over and do the same to the other side.
- While the monkfish is cooking, peel and slice the garlic. Put the garlic slices into a frying pan and when they are browned, add the vinegar and paprika (cover the pan as the vinegar may splash.)
- Pour the dressing over the monkfish medallions and serve.