1 piece of monkfish, cut up in 1-inch slices
1 lb asparagus, trimmed and cut up in 2-inch pieces
½ cup assorted cherry tomatoes, halved
¼ kalamata olives, pitted
2 tbsp of pesto (I use the one they sell at Costco)
¼ cup olive oil
¼ cup Italian parsley, finely chopped
¼ cup olive oil
juice of half a lemon
1 tbsp Dijon mustard
Salt and pepper
Steam the monkfish for 3 minutes.
Steam the asparagus for 5 minutes.
Mix the asparagus, tomatoes, olives and pesto. You may add some olive oil.
Marinade the fish in the rest of the olive oil, lemon juice, salt and pepper. Add parsley. Taste for seasoning.
Plate the vegetables and place the fish attractively on the salad. Add a drizzle of olive oil.
Serves two as lunch.