This recipe sponsored by Black Swan Vineyards

　　

Ingredients

Serves 4

　　

Monkfish Ingredients:

4 40-ounce monkfish fillets

　　Olive oil, for cooking

　　

Cilantro crust:

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

　　

Zucchini salsa:

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:

Step 1

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.

　　

Step 2

To make the salsa, simply combine all ingredients gently together.

　　

Step 3

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.

　　

To serve:

Step 4

Serve the fish with the zucchini salsa over the top and a fresh potato salad.