Rape a la Marinera | Spanish Monkfish in Almond Sauce

Rinse the monkfish fillet under cold water, pat dry with paper towels, and cut into approx. 3 cm thick medallions. Season the fish with a little fine salt and ground black pepper.

For the traditional Spanish picada, toast the blanched almonds in a dry pan until golden yellow, let cool briefly, and then grind finely in a mortar or food processor together with 1 peeled clove of fresh garlic and half of the fresh flat-leaf parsley.

Finely chop the onion and the remaining 2 cloves of fresh garlic. Wash the organic lemon with hot water and cut into wedges.