Monkfish with olives and potatoes
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Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Kitchen spoon
- Plate
- Serving platter
Ingredients
- 50 g unsalted, shelled pistachios
- 600 g monkfish fillets
- 1 kg baby potatoes
- 1 organic lemons
- 1 garlic cloves
- 3 tbsp olive oil
- 1 tin chickpeas
- 80 g pitted green olives
- 1 tsp ground cumin
- 1 ¼ tsp salt
- 3 sprigs tarragon
- 2 pinches salt
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