Cut the fish fillets from the center bone, peel off the skin if necessary. Marinate with salt, pepper and juice of one lemon.
Grind basil leaves and garlic quarters with pine nuts and olive oil. Season the paste with salt and pepper.
Blanch the lettuce leaves in boiling hot salted water for 1/2 minute. Rinse with cold water and spread out on a kitchen towel. Press the leaf veins flat with a wide knife blade.
Place one monkfish piece on each lettuce leaf. Form a little basil paste over it. Close lettuce leaves into packets and place seal side down in a buttered steamer insert.
For the sauce, saute shallot and garlic in olive oil until golden. Add the Pelati tomatoes with their juice and season with sugar, salt and pepper. Cook everything on a low heat until it becomes a thick sauce. Add the parsley.
Cook the monkfish parcels over the rising steam for five to eight minutes with the lid closed.
To serve, pour a small amount of the sauce onto warmed plates and arrange the parcels on top.
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