- 55g/2oz unsalted pistachio nuts, shells removed
- 1 tbsp plain flour
- 1 tsp sesame seeds
- salt and freshly ground black pepper
- 125g/4½oz monkfish tail, de-boned and trimmed
- 25g/1oz butter
- 1 tbsp olive oil
- 100g/3½oz new potatoes, cut in half
- 25g/1oz butter
- 1 tbsp chopped fresh chives
- 6 ripe cherry tomatoes
- 5 tbsp olive oil
- handful fresh basil leaves, torn
- ½ lemon, juice only
- salt and freshly ground black pepper
- For the monkfish, crush the pistachio nuts in a pestle and mortar. Place the crushed pistachios into a bowl with the flour, sesame seeds, salt and freshly ground black pepper and mix well.
- Spread the mixture out on a baking sheet and roll the monkfish in the mixture to coat all over.
- 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.
- Meanwhile, for the crushed potatoes, bring a pan of water to the boil and cook the potatoes until tender, about 10-12 minutes. Drain and crush using the back of a fork. Stir in the butter and the chives.
- For the sauce vierge, heat all the ingredients in a pan until the tomatoes begin to break down.
- To serve, cut the monkfish in half. Place the potatoes onto a serving plate, top with the monkfish and drizzle over the sauce.