HERB CRUSTED MONKFISH WITH ZUCCHINI SALSA

Herb Crusted Monkfish with Zucchini Salsa image

Provided by Chef Neil Perry

Yield Serves 4

Number Of Ingredients 18

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

Steps:

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