Monkfish Fillet Stew

2 lb monkfish fillets
2 tbsp olive oil
4 tbsp lemon juice
3 cloves roasted garlic, minced
2 tbsp fresh parsley
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cajun seasoning
1 medium onion, diced
1 large tomato, diced
1 tsp tomato paste
¼ cup dry white wine
1 pinch red pepper flakes 

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Direction
1. In a sealable plastic bag, mix olive oil, lemon juice, salt and ground black pepper together. 

2. Combine monkfish fillets with marinade and refrigerate for at least 30 minutes.

3. Put olive oil, onions, garlic and 1 pinch red pepper flakes in a cold plan. Place over medium heat.

4. Cook and stir until garlic and onions just start to soften, about 3 minutes. 

5. Stir in the tomato and tomato paste. Bring to a simmer over medium-high heat. 

6. Add the rest of the ingredients. Reduce heat to medium and simmer stew until color deepens, about 10 minutes. 

7. Add the marinated monkfish to the stew. Increase heat to medium high. Cover pan and cook until fish flakes easily with a fork, about 5 to 7 minutes. Stir in parsley. 

8. Pour stew into a warm bowl. Serve with ugali, rice or crusty bread.