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Pistachio-crusted monkfish with crushed potatoes and sauce vierge

Pistachio-crusted monkfish with crushed potatoes and sauce vierge is built on Plain Flour and Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1 tbsp
• 5 tbsp

Method (preview)

1. 1

   Place the crushed pistachios into a bowl with the flour, sesame seeds, salt and freshly ground black pepper and mix well.

2. 2

   Spread the mixture out on a baking sheet and roll the monkfish in the mixture to coat all over.

3. 3

   Heat the butter and oil in a frying pan and fry the fish until golden-brown and crisp on all sides, about 6-7 minutes.

4. 4

   Meanwhile, for the crushed potatoes, bring a pan of water to the boil and cook the potatoes until tender, about 10-12 minutes.

5. 5

   Drain and crush using the back of a fork.

6. 6

   Stir in the butter and the chives.

7. 7

   For the sauce vierge, heat all the ingredients in a pan until the tomatoes begin to break down.

8. 8

   To serve, cut the monkfish in half. Place the potatoes onto a serving plate, top with the monkfish and drizzle over the sauce.