Cut the filleted monkfish into 2 cm-thick rounds.
Season with salt and pepper and brown in a pan for 2 min on each side in very hot Lesieur olive oil.
Remove from pan and keep warm.
Add the quartered tomatoes to the pan, along with the shallots, chopped onion, unpeeled garlic, then all the herbs.
Cook for 10 minutes.
Add the crème fraîche and lemon juice, put the monkfish back into the pan, season lightly with salt and pepper, cover and leave to cook for a further 6 min.
Serve in the pan.