Monkfish, Chard & Olive

Blend 200 g of black olives

Add 70 ml of extra virgin olive oil

Squeeze the juice of ½ a lemon and mix

Add 40 ml of brine from the olive bowl and blend some more. The black olive spread is ready

Place 1 monkfish tail on a cutting board, skin-side up. Insert a small knife between the flesh and the skin, and carefully work the knife around to release the skin while pulling it from the flesh

Pull the remaining skin away from the flesh with your hands

Cut between the backbone and the loin. Detach the loin and repeat it on the other side

With the translucent membrane facing the cutting board, insert the blade between the membrane and the flesh. Cut along the entire loin, keeping the knife as close to the membrane as possible. Repeat with the other loin

Cut the stems from 6 swiss chard leaves and reserve both the stems and the leaves

Trim and cut the stems into sticks

Trim, peel, and small chop 1 onion

Add 1 tbsp of extra virgin olive oil and 1 tbsp of butter to a hot skillet over medium heat. Stir until the butter is melted

Season the fish with salt to taste and add to the skillet. Cook it slowly, basting all the sides with the butter and olive oil until golden brown

Add salt to taste to a small pot filled with water and bring it to a boil over high heat

Cook the chard leaves for 30s and remove from the water

Use the same skillet to cook the chard stems, adding more butter if necessary. Add the chopped onion and 1 bay leaf, and stir to combine

Add the cooked chard leaves and stir

Add 2 tbsp of the Black Olive Spread and stir to combine

Slice the monkfish fillets

Plate the chard leaves and stems, and add the sliced monkfish fillet on top

Season with flaky salt and lemon zest to taste. The monkfish, chard & olive is ready

Enjoy!