Monkfish with Lentils and Parsley Pesto

Method

Temper the monkfish steaks for 30 minutes and sprinkle with a little salt and pepper.
Sear the monkfish steaks in rapeseed oil over medium heat, 2-3 minutes per side.

Finely chop shallots, garlic, and chili, squeeze the lime juice, and grate the zucchini using a coarse grater.
Toast pine nuts in a dry skillet and let cool.
Toast caraway seeds in a dry skillet, then crush them in a mortar along with coriander seeds.
Rinse the lentils and drain them well.
Sauté shallots in olive oil until translucent in a skillet.
Add garlic and chili, and cook for a few more minutes.
Add sun-dried tomatoes, pine nuts, caraway seeds, coriander seeds, and lentils.
Season with lime juice, and fold in the grated zucchini before serving.

Coarsely chop the almonds and squeeze the lemon juice.
Toast the almonds in a dry skillet and let them cool.
Blend the almonds, parsley, garlic, olive oil, and lemon juice into a smooth pesto using a blender or immersion blender.
Stir in grated Parmesan cheese just before serving.