Breton monkfish cheeks an all-time classic for gourmets
Combine all ingredients for the herbal oil in a blender and mix.
Marinate the monkfish cheeks in the herbal oil.
Meanwhile, prepare the saffron sauce by making a roux with flour and butter and adding the fish broth.
Add the remaining ingredients and bring everything to a boil. Lower the temperature and let it simmer gently.
Heat olive oil, cut cherry tomatoes in half and add, fry for 3 minutes.
Peel the garlic and crush it into the pan, fry briefly until the aroma rises.
Add the marinated monkfish cheeks and fry for 4 minutes on each side.
Pour several spoons of the saffron sauce on a plate and place the monkfish cheeks on top.
Garnish with halved cherry tomatoes, parsley, basil, and herbal oil.
Season with ground sea salt and lemon pepper.