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A fish from the lean meat but very tasty which is enhanced dall'asprigno lemon. A simple recipe to prepare to match with a good Sauvignon. Serves 6 Ingredients: 1 kg monkfish juice of 1 lemon and half a bunch of dill a small bunch of parsley 70 g salted capers 2 tablespoons mustard cup extra virgin olive oil salt pepper Blend in the parsley with cutter the juice of one lemon, capers, washed and drained, mustard, a few tufts of dill, half a cup of oil. Cut the monkfish into pieces, papirus removing the skin and make it marinate for at least an hour in the sauce made. Make heat a frying pan with a little olive oil and sauté the pieces of monkfish, adding the juice of half a lemon, over medium heat for about 15 minutes. Season with salt and pepper before serving add some other sprig of dill.
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