Place the parsley, mint, capers, mustard, garlic, anchovies and lemon juice in a food processor. Blend, then add 5 to 6 tbsp of olive oil to make a thick purée.
Heat 2 tbsp of olive oil in a heavy frying pan and once hot add the monkfish fillets, season and leave on a high heat for 2 minutes before turning. Add half a glass of wine and reduce the heat to low. Cover the pan and cook over the low heat for further 8 to 10 minutes or until just done.
Serve with the salsa verde and tagliatelle
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