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Categories:
olive oil breadcrumbs cilantro pinenuts Parmesan olive oil salt green zucchinis fluid lemon juice onion tomatoes ligurian olives salt
Viewed: 47 - Published at: 5 years agoIngredients
- 4 40-ounce monkfish fillets
- Olive oil, for cooking
- 1 1/2 ounces fresh sourdough breadcrumbs
- 1/2 ounce cilantro leaves
- 1/3 ounce pinenuts, roasted
- 1/3 ounce fresh finely grated parmesan
- 1 tablespoons olive oil
- Sea salt and freshly ground pepper, to taste
- 2 ounces small green zucchinis, blanched and finely diced
- 1 fluid ounce extra virgin olive oil
- 1/2 fluid ounce fresh lemon juice
- 1/2 ounce Spanish (red) onion, finely diced
- 3 ounces vine-ripened tomatoes, quartered, seeded and finely diced
- 1 ounce Ligurian olives
- Sea salt and freshly ground pepper, to taste
Method
- To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
- To make the salsa, simply combine all ingredients gently together.
- Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
- Serve the fish with the zucchini salsa over the top and a fresh potato salad.
