Hotel Juana'S Roasted Monkfish With Thyme Flowers, Spinach And Red(Ingredients For 4 Persons)

• 1 (3 1/5 lb.) monkfish
• 3 half peppers (red, yellow, green)
• olive oil
• 3 cloves garlic
• 10 1/2 oz. spinach leaves
• 1 oz. unsalted butter
• dried black olives
• red pepper coulis

1. Remove the filets from the monkfish and brush with olive oil and fresh thyme flowers.
2. Peel the 3 half pepper and cut in large julienne.
3. Cook in boiling salted water; refresh in ice water and drain.
4. Reheat just before serving in a saucepan with olive oil. Make the red pepper coulis.
5. Season the monkfish filets with salt and pepper.
6. In a Teflon frying pan, add olive oil, 2 cloves garlic and lightly brown the filets, finishing the cooking in the oven. When done, set aside covered with aluminum foil.

monkfish, peppers, olive oil, garlic, spinach leaves, unsalted butter, black olives, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008727 (may not work)