* '''Salsa Verde'''
* Handful of fresh parsley
* Handful of fresh basil
* 6 tinned anchovies
* 2 tablespoons capers, chopped
* 2 Garlic cloves, crushed
* 1 tablespoon sherry vinegar
* 1 tablespoon white wine vinegar
* 1 slice of white bread, crusts removed, broken into pieces
* Salt and freshly ground black pepper
* 150 ml extra virgin olive oil
* '''Monkfish'''
* 900g (2 lb) monkfish tails, skinned and filleted
* Olive oil for frying
* Salt and freshly ground black pepper

===Method===
* '''Salsa verde'''
* Remove and discard the stems from the parsley
* Add all of the ingredients except for the olive oil and blitz in a food processor until finely chopped
* Slowly add the olive oil until you have a thick sauce
* Season to taste with salt and black pepper
* '''Monkfish'''
* Slice the monkfish into medallions, about 5mm (1/4") thick
* Season and fry in very hot olive oil until golden brown
* Drain on a kitchen towel

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