* 5 tablespoons Olive oil
* 2 large Onions, finely Diced
* Garlic, to taste, finely Diced
* 1 large Pepper, chopped
* 3 large ripe Tomatoes, peeled
* 2 Bay leaves
* Nutmeg, Grated
* 1 kg Monkfish fillets, thickly sliced and seasoned
* 60 ml Sherry
* 60 ml Dry white wine

===Method===
* Heat 2 teaspoons of the Oil in a pan and sauté the Onions VERY slowly, until they start to caramelise.
* Raise the heat slightly. Add a little more Oil and then the Garlic.
* Cook the Garlic until soft and add the Pepper.
* Cook for about 5 minutes.
* Add Tomatoes, seasoning, Bay leaves and Nutmeg.
* Cook for a few minutes until any liquid has evaporated.
* Add the Brandy and Wine and allow to evaporate further.
* Meanwhile, heat remaining Olive oil in a separate pan, add the Monkfish and cook on each side until golden.
* Pour the Sauce over the Fish, heat through and serve.

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