Pesce al Forno con Sugo di Avanzi
4 Monkfish or Swordfish fillets, one inch thick, each about six ounces
1/4 cup prepared pesto (right from the jar)
1/4 cup finely-chopped sun-dried tomatoes in oil (right from the jar)
Salt and freshly-ground pepper
2 tablespoons dry white wine
Preheat the oven to 400 degrees F. While the oven is warming, mix the pesto and sun-dried tomatoes with a little pepper. Dry the fish fillets with paper towels and lightly salt them, then spread the pesto/tomato mixture on both sides of the fillets. Place them in a non-reactive ovenproof dish that’s deeper than the fillets. Cover the dish with a sheet of foil (not touching the fish) and set aside until the oven is ready. Bake for 20 minutes, covered, then uncover and bake for 10 more minutes (save the foil).
Remove the fish and let the fillets sit on a plate covered loosely with the foil you took off earlier. Pour the liquid in the baking dish into a small saucepan and add the white wine. Boil for a minute or two until the sauce is reduced slightly, then pour over the fish and serve immediately.