8oz monkfish or other thick fish fillet, cut into thin slices

2 oz lemon olive oil

Salt and freshly ground white pepper

2oz 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.