Monkfish in Potacchio

Pat the Monkfish fillets dry with paper towels and cut them into 4-5 cm pieces. Season the Monkfish fillets generously with Salt and Black pepper.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat.

Add the peeled and lightly crushed Garlic cloves and Red pepper flakes to the pot. Sauté gently for 2-3 minutes until the Garlic cloves are fragrant but not browned.