Lasagne Stack with Monkfish and Scallops

Preheat the oven to 80°C (approximately 175°F). Grease a baking dish.

For the sauce: The shallots peel and dice. Heat 1 tablespoon olive oil in a saucepan and sauté the shallots until translucent, then deglaze with wine. Add the fish stock, cream and tomato paste, stirring to combine. Bring to a boil and cook until reduced by half, then season with salt and pepper and set aside.

Rinse the fish fillets, pat dry and cut into 8 pieces total. Place the pieces next to each other in the baking dish plate, sprinkle with the lemon juice and season with salt and pepper. Cover the fish with aluminum foil and bake on the middle shelf of the oven until cooked through, about 20 minutes.

Meanwhile, rinse the zucchini and the tomatoes. Slice the zucchini 5 mm (approximately 1/4-inch) thick. Cut the tomatoes into thick slices. Heat 3 tablespoons olive oil in a large skillet and saute the zucchini slices and then the tomato slices over medium heat on both sides for about 1 minute, season with salt and pepper and keep warm.

Heat 2 teaspoons butter in a pan and saute the scallops over low heat, 1-2 minutes. Season with salt and pepper.

Meanwhile, cook the lasagne sheets according to package directions until al dente. Drain well and cut in half crosswise. Alternately layer noodles, vegetables and fish on plates. Top each with a scallop.