Herb Crusted Monkfish With Zucchini Salsa

• 4 40-ounce monkfish fillets
• Olive oil, for cooking
• 1 1/2 ounces fresh sourdough breadcrumbs
• 1/2 ounce cilantro leaves
• 1/3 ounce pinenuts, roasted
• 1/3 ounce fresh finely grated parmesan
• 1 tablespoons olive oil
• Sea salt and freshly ground pepper, to taste
• 2 ounces small green zucchinis, blanched and finely diced
• 1 fluid ounce extra virgin olive oil
• 1/2 fluid ounce fresh lemon juice
• 1/2 ounce Spanish (red) onion, finely diced
• 3 ounces vine-ripened tomatoes, quartered, seeded and finely diced
• 1 ounce Ligurian olives
• Sea salt and freshly ground pepper, to taste

1. To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
2. To make the salsa, simply combine all ingredients gently together.
3. Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
4. Serve the fish with the zucchini salsa over the top and a fresh potato salad.

olive oil, breadcrumbs, cilantro, pinenuts, parmesan, olive oil, salt, green zucchinis, fluid, lemon juice, onion, tomatoes, ligurian olives, salt

Taken from www.epicurious.com/recipes/food/views/herb-crusted-monkfish-with-zucchini-salsa-230721 (may not work)