Baked Monkfish

For the Monkfish:

• 1 tablespoon extra virgin olive oil 
• 1.75 pounds monkfish (800g)
• 16 slices of Lardo di Colonnata
• Fresh marjoram to taste

For the Asparagus and Leeks:

• 1 tablespoon extra virgin olive oil 
• Half a clove of garlic 
• 1 leek, only the white part, thinly sliced julienne 
• 1.1 pounds asparagus (500g)

For the Parsley Pesto:

• 1 bunch parsley 
• ½ small lemon
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts (20g)
• 2 teaspoons ginger (10g)
• Sweet paprika to taste
• Salt and pepper to taste
• Fresh marjoram to taste

Remove the skin and fillet the monkfish. Marinate the fillets with salt and pepper. Lay out the slices of lardo and roll the fillets in them.

Use a vegetable peeler to slice the asparagus into strips. Slice the leek into thin julienne strips.

In a blender, combine ginger, pine nuts, half a clove of garlic (core removed), lemon juice, extra virgin olive oil, salt, pepper, paprika, and parsley. Blend until smooth and well emulsified.

Sear the monkfish in a pan with a little olive oil until golden brown, taking care not to break the lardo. Finish cooking in a preheated oven at 350°F (180°C) for 20 minutes until cooked through but still moist inside.

Sauté the asparagus and leeks in a pan with a little olive oil, salt, and pepper over high heat for 2 minutes.

Slice the cooked monkfish into medallions and plate with the sautéed asparagus and leeks, parsley pesto, and fresh marjoram.

Buon Appetito!