Monkfish fillets are wrapped in escarole leaves, which keeps the fillets moist. The monkfish packets are served up in bowls with a tomato-olive sauce on top. A simple weekday meal.
About Paul Johnson
Paul Johnson is the owner of Monterey Fish Market in Berkeley, CA, which sells sustainably captured and cultured seafood and promotes ocean conservation. A former chef at In Season in San Francisco, Johnson is the co-author of The California Seafood Cookbook and the author of Fish Forever. He currently serves on the advisory board of the Monterey Bay Aquarium’s Seafood Watch Program.