INGREDIENTS FOR THE OLIVES*

• 6-8 Gordal olives

• 1/2 tsp caraway seeds

• 2 tbsp olive oil

• 1 tbsp parsley, chopped

• The juice of 1/2 lemon

• Sea salt, to taste

INGREDIENTS FOR THE FISH

• 2 fennel bulbs, finely shaved

• 1/2 grapefruit, thinly sliced

• The juice of a grapefruit

• 4 tbsp olive oil

• 2 sprigs of thyme

• 2 tsp sea salt, to taste

• 300g monkfish tail fillets

• 2 tsp sweet paprika

• Dill fronds

METHOD
1. Prepare the fennel fondue: In a large lidded saucepan over medium heat, drizzle the olive oil, add the fennel, grapefruit juice, thyme, a pinch of sea salt and mix well. Scatter the grapefruit slices evenly on top, and cover. Turn the heat to low and simmer for 10 minutes without touching the fennel until it softens and turns golden, 12 minutes at most.

2. Mix the fennel once, to avoid browning. Place the monkfish fillets on top of the ‘fondued’ fennel.

3. Lightly sprinkle the fish with paprika, with a fine sieve. Cover and cook for a further 8-10 minutes on low, until the fish is thoroughly steamed through.

4. Prepare the olive marinade: Heat the oil over medium in a pan. When it is hot, add the caraway seeds, parsley, sea salt, lemon juice and olives. Twirl the pan and reserve.

5. To plate, simply spoon the fennel and grapefruit at the bottom of a serving dish. Delicately transfer the steamed monkfish tails with a slotted spatula on top of the fennel. Top with the olives and their marinade, and dill fronds.

*Notes:
Green olives are neutral for types A, AB & O but avoid for type B.