recipe by Lori Ross
8 oz monkfish or other thick fish fillet, cut into thin slices
2 oz lemon olive oil
Salt and freshly ground white pepper
2 oz arugula or mixed salad greens
½ oz of parmesan cheese
Lay the slices neatly onto four cold plates. Mix lemon, olive oil, salt and pepper and pour over fish on each plate. Lay the rocket leaves on top. Make shavings of the parmesan from a block of cheese by using a potato peeler. Lay about 6-8 shavings of parmesan over the rocket. Serve at once.