Stancato's Pasta Sauce


	Monkfish Medallions with Thyme 1 1/4 lb monkfish fillet, preferably in one piece 3 tbsp extra-virgin olive oil 1 Jar of Stancato’s Marinara Sauce 1/2 cup small black olives, preferably calamata, pitted 1 sprig fresh thyme, or 1 tsp dried thyme leaves salt and freshly ground black pepper 1 tbsp very finely chopped fresh parsley, to serve Serves 4 Preheat the oven to 400F. Remove the grey membrane from the monkfish, if necessary. Cut the fish into slices _ in thick. Heat a non-stick frying pan quite hot, without oil. Sear the fish quickly on both sides. Remove to a side dish. Spread 1 tbsp of the olive oil in the bottom of a shallow baking dish. Arrange the fish in one layer. Distribute the olives and marinara sauce on top of the fish. Sprinkle the fish with thyme, salt and pepper, and the remaining oil. Bake for 10-12 minutes. To serve, divide the slices between 4 warmed plates. Spoon on the vegetables and any cooking juices. Sprinkle with the chopped parsley.		Baked Polenta with Fresh Marinara Beef Stew with Tomatoes, Wine and Peas Calzone Eggplant Parmesan Gnocchi or Cavatelli with Asparagus and Artichokes Lamb Stewed with Tomatoes and Garlic Lasagna Linguine with Clam and Tomato Sauce Milanese Veal Chops Monkfish Medallions with Thyme Mussela Marinara Potato and Spinach Gnocchi Rigatoni with Sausage and Peppers Shrimp in Spicy Marina Spicy Linguine with Halibut and Tomato Spinach and Ricotta Gnocchi with Classic Cheese Stancato's Meatball Milano Soup Stancato's Cream of Tomato Soup Stuffed Swordfish Rolls Tagliatelle with Bolognese Sauce

Cleaveland, Ohio

STANCATO'S PASTA SAUCE