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Garlicky Monkfish

4 servings

• 4 tablespoons olive oil
• 4 teaspoons finely minced garlic
• 2 tablespoons tomato paste
• 1 cup white wine
• 1 pound monkfish fillets
• Salt and freshly ground pepper
• 1/4 cup basil, cut into thin strips

In a large skillet over medium heat, warm the oil and saute the garlic until it is cooked but not brown. Add the tomato paste and white wine, and mix well.

Add the monkfish and cook over medium to low heat for 10 minutes on each side. Season with salt and pepper to taste and sprinkle with basil. Serve immediately.

cooking with simple, natural ingredients such as leeks, carrots, tomatoes, garlic and chicken, over the use of convenience foods. He thinks time-saving is a flimsy argument for using processed foods, such as pre-marinated chicken.

“If you're going to have a breast of chicken, what's the difference in time for you to peel garlic, take rosemary and mix it with olive oil and lemon?” he asked. “It's not that much, and it's so much better for you, you know what you're putting in it, and you have a sentiment of achievement, because you made it yourself.”

It's kind of French-Zen, but finding joy in details, whether it's the scent of basil plucked from the garden, a perfectly ripe July peach or a beautifully browned tarte tatin, makes life richer.

“It is all in simplicity,” Arbor said. “It is not about a revolution in life. Little details and little things make your path more agreeable and softer and bring you some consciousness about what you eat and how it is done.”

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