FISH: I think this is a good and simply way to cook monk fish.

STEAMED MONK FISH WITH VEGETABLES:



1 x 1 ½ to 2lbs. monk fish fillet

1 sprig of sage + 1 bunch each of sage and rosemary

salt and pepper to taste

the veggie mix:

8 each baby carrots & baby turnips
1 head broccoli florets
4 small zucchini
12 small new potatoes

herb sauce:

1 clove garlic, minced
3 tbsp. olive oil
1 tbsp. each wine vinegar & capers
2 small ripe tomatoes
½ red pepper
3 tbsp. pitted black olive
1 tbsp. each chopped parsley and chervil
½ tbsp. each chopped fresh basil, tarragon and celery leaves



Remove membranes from the fillet and place on a large piece of plastic wrap. Sprinkle fish with salt and pepper to taste and add a sage leaf on every ½-inch of flesh. Roll fillet up tightly into a cylindrical shape. Set aside.

Prepare all the vegetables and arrange them on a steamer rack. Sprinkle with salt and pepper to taste. Fill a steamer with water and the bunch of rosemary and sage. Bring water to a boil. Place the rack of vegetables over boiling water and steam for 10 minutes. Unwrap fish and place it over the vegetables. Steam 10 minutes more, or until both fish is cooked. Cool slightly. Slice fish into serving slices and transfer to a heated platter to keep warm.

To make the sauce: Grill or roast red peppers; cool slightly then peel and dice them. Cook tomatoes in boiling water for 30 seconds; then peel, seed and dice the flesh. Toss tomatoes and roasted peppers together. Mix herbs well with the rest of the sauce ingredients and salt and pepper to taste; then add sauce to the red pepper mixture to mix well. Pour dressing over fish to serve with the vegetables.