25 min 
Medium 
Ingredients (4 people)
- Desalinated capers 2,8 oz
- Extra Virgin Olive (EVO) Oil 0,7 oz
- Garlic 1 clover
- Monkfish 10 lb with bone and tail, 14 oz cleaned
- Pepper to taste
- Poppy seeds 1 handful or 0,4 oz
- Poppy seeds bread 8 slices - 8,5 oz
- Salt to taste
- Sparkling wine 1 glass or 3,5 oz
Preparation
Warm up a non-stick pan with a little EVO oil and garlic and cook the sliced monkfish on each side, then add capers and poppy seeds. Sprinkle the wine and let it steam.
Add Pomì finely chopped tomatoes and cook it for 15 mins c.
Lay the monkfish in a soup plate, dress with generous spoonfuls of sauce and decorate with two toasted bread slices.
