Monkfish on Purple Potato Cream

To prepare the monkfish on purple potato cream, first season the fish: place the monkfish steaks in a baking dish and season with salt 1, pepper, lime zest 2, and lime juice 3.

Add the oil 4 and marjoram leaves 5. Turn the steaks on both sides to season them evenly, then cover with plastic wrap 6 and place in the refrigerator while you continue with the rest of the recipe.

Now focus on the potatoes: peel the purple potatoes 7 and cut them first into slices 8 and then into cubes 9.

In a pot, heat a splash of oil with garlic and rosemary sprigs 10, then add the potatoes 11 and sauté over medium-high heat for 2-3 minutes, stirring often 12.

Salt, pepper, and add the water 13, then cover with the lid 14 and cook over medium heat for about 20 minutes. After this time, remove the garlic and rosemary 15.

Turn off the heat and blend with an immersion blender to obtain a creamy puree 16; if it's too thick, you can add a little water. Keep the potato cream warm and take the monkfish: heat a non-stick pan with a drizzle of oil, place the steaks 17 and cook over medium heat for a total of 5-6 minutes, turning them on both sides 18.

Once cooked, divide the steaks in half 19. You are ready to plate: place the cream on the bottom of the plate 20 and place a halved monkfish steak on top 21.

Complete with marjoram leaves 22, a drizzle of oil 23, and a grind of pepper. Your monkfish on purple potato cream is ready to be served 24!