The day before

1. Over low heat, cook the peeled chopped onion in 2 tbsp. olive oil until lightly colored. Peel the tomatoes and chop, keeping the juice and seeds.
2. Add everything to the cooked onion and boil briefly.
3. Coarsely chop the capers and black olives.
4. Add to the onion-tomato mixture and cook over low heat for about 1 hour, seasoning with thyme, salt and pepper. Refrigerate.

The day of serving

1. Bard each monkfish steak with a slice of bacon and tie with kitchen string. Peel the vine tomatoes, keeping them in pairs. Cut the tops off the tomatoes 1 cm from the stem and reserve the tops, still held together with the stem. Scoop out the tomatoes and set aside.
2. Preheat the oven to 90° C (200° F). Sauté the monkfish steaks over medium heat for one minute on each side, searing all sides of the bacon as well.
3. Put the steaks in a baking dish and place in the oven for 15 minutes.
4. Put the 8 tomatoes stuffed with the tomato-onion-olive mixture into a baking dish and place in the oven for 10 minutes.
5. Prepare 4 hot plates with a layer of olive oil. Place the monkfish on the plates with the tomatoes, topped with their lids. Salt the monkfish lightly, and the tomatoes more generously, and season with a little pepper.