Serves: 4
Ingredients
- 4 monkfish fillets (approx. 120g each)
- 2 tbsp Spicentice Italian rub
- 4 tbsp olive oil
- 1 cucumber, deseeded and roughly chopped
- 100 g sundried tomatoes, thinly sliced
- 200 g pitted black olives
- a handful of roughly chopped basil leaves
- juice of a lemon
- 125 g mozzarella, torn into bite sized pieces
- sea salt
- freshly ground black pepper
Method
1. Pre heat the grill to high. Meanwhile mix the Italian rub, 2 tbsp. olive oil and a good pinch of salt in a mixing bowl and brush over both sides of the fish. Place the fish on a grilling tray and grill for 3-4 minutes each side, or until perfectly cooked and tender.
2. Meanwhile add the cucumber, sundried tomatoes, olives, basil, lemon juice, the remaining olive oil and a pinch of salt and pepper into a mixing bowl. Toss everything together really well and divide the salad onto four serving plates. Top each portion of salad with a quarter of the mozzarella and a pinch of the Italian rub. Serve with the hot fish.
