Sautéed monkfish with zucchini

Ingredients for 4:

• 800 g monkfish
• 8 new potatoes
• 4 medium-sized zucchini
• 1 red bell pepper
• 1 shallot
• extra virgin olive oil
• white wine to taste
• salt t.t.

Difficulty: medium
Preparation time: 50 minutes

Preparation
Mince the shallot and sauté it in a couple of tablespoons of extra virgin olive oil until it is soft. Add the piece of monkfish and brown it over medium heat for a couple of minutes per side. Add a half glass of white wine and continue cooking for another 10-12 minutes.
Clean and peel the new potatoes and boil them in salted water. Trim the bell pepper, slice it and sauté it in a pan with extra virgin olive oil; add the boiled potatoes and cook for 10 minutes. Finally, trim the zucchini, cut them into rondels and add them to the other vegetables. Continue cooking for another 5 minutes.
At this point, plate the monkfish surrounded by the zucchini, peppers and potatoes and pour the cooking juices from the vegetables over the dish.