for 4 people

Vegetables

1 kg	baby potato, cut in half
1 tin	chickpeas (approx. 120 g), rinsed, drained
2 tbsp	olive oil
1 tsp	ground cumin
¾ tsp	salt

Gremolata

80 g	pitted green olives, coarsely chopped
50 g	unsalted, shelled pistachios, finely chopped
1	organic lemon, use a little grated zest and 1 tbsp of juice
1	garlic clove, squeezed
3 sprig	tarragon, finely chopped
2 pinch	salt

Fish

1 tbsp	olive oil
600 g	monkfish fillets, cut into 4 pieces of equal size
½ tsp	salt

How it's done

Vegetables

In a bowl, mix the potatoes with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 220 °C.

Gremolata

In a bowl, mix the olives with all the other ingredients up to and including the tarragon, season with salt.

Fish

Heat the oil in a non-stick frying pan. Reduce the heat, salt the fish, fry for approx. 4 mins. on each side.

To serve

Plate up the potatoes, chickpeas and fish, top with the gremolata.

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