Roasted Monkfish with Zucchini Sauce

For the roasted monkfish with zucchini sauce, first prepare the zucchini sauce.

For the zucchini sauce, peel and dice the onions. Dice the celery and zucchini. Cut the chili pepper in half lengthwise, remove the seeds and finely chop the flesh.

Heat the olive oil in a pan and sauté the onion and celery cubes until light. Add the diced zucchini and chili and sauté for 5 minutes. Add water and vinegar, cover and simmer gently for 5 minutes at low temperature. Puree finely with a hand blender.

Using a fork, combine the butter and flour and stir into the zucchini puree. Season with paprika powder, pepper and salt. Pour milk into the sauce and simmer gently over medium heat, stirring constantly, for 8 minutes.

For the zucchini chips, cut the zucchini into 1 mm thick slices. Mix flour, salt and pepper in a plastic bag and roll the zucchini slices in it.

Place in a sieve and tap off the excess flour. Heat the oil in a large frying pan and fry the zucchini slices in batches until golden brown. Remove and drain on paper towels.

For the monkfish, skin the monkfish slices. Season the slices with salt and pepper. Heat the oil and butter in a frying pan and sear the monkfish in it for 3 to 4 minutes on each side.

Serve the fried monkfish with the zucchini sauce and the zucchini chips.

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