1. Heat some olive oil in a pan and add the garlic and cook gently for 1 minute then add the cherry tomatoes and cook gently for 2 minutes.
2. Add the wine and allow to boil, cover and cook for 1 minute, remove the lid and add the olives.
3. Pour the sauce into an ovenproof dish, lay the monkfish on top and nestle in to the tomatoes, brush well with oil, season and place in the oven at 180c for approx. 10 minutes, basting the fish at least twice during cooking time.
4. When cooked remove from the oven and sprinkle with the chopped parsley.