I have a fillet of monk fish and I thought I’d do something out of the ordinary with it. I didn’t feel like steaming it ala chinese style nor did i feel like frying it because of the hot weather. I felt like something lemony and yet I don’t want to just pop it in the oven for a baked in a aluminum foil.
Sigh…
SO. I figured I could do something different for once. I went with my gut feeling and slice the fish up as thinly as I humanly can.
We are talking, maybe, sashimi thin here and then after I lay them out into nice little bed, i drizzled some olive oil, salt and pepper.
I filled the bed of sliced fish with a mixture of chopped up sunflower seeds and spinach, sauteed with 1 clove of garlic and 1/4 of chopped onion. Seasoned with a little salt and pepper too, of course.
After turning the bed of fish and filling in a roulade, i steamed it in my microwave for 3 minutes on high. All i did was drizzled some water and a few drops of lemon juice around the fish roulade and cover it with saran wrap to create steam.
I know, it’s the lazy way of doing it but I really, REALLY don’t want to heat up the kitchen and the apartment… I have been sweating like a pig as it is and it’s so unbecoming. 
Anyway, after it comes out of the microwave, I cut them into pieces and squeezed some fresh lemon juice ontop and topped them with a garlic and parsley pesto that I keep in the fridge.
Recipe for the garlic & parsley pesto:
6 cloves of garlic
2 bunches of parsley (use curly leaf or flat leaf parsley)
1/4 teaspoon of dried basil OR 10 basil leaves (optional)
1/4 cup of olive oil
1.5 teaspoon salt
Method:
Put all ingredients except olive oil in a food processor and then, as you turn it on add your olive oil slowly in a little stream. Let the food processor run until the pesto is as smooth as it gets. Store it in a air tight container in a the fridge. It can store up for ages if kept properly. 
OH man – im so busy with my new work la –
and once again ur food is simply awesome –
and please mail me again elain –
sasigaran.arumugum@eds.com
Looks good – I often make a chinese version using Delia Smith’s recipe. Really good stuff also. Love the colours of the fish with the yellow and green.
boolicious: Yea I love the colors too, really refreshing
saz: I’ll spam your mailbox. Then you’ll learn not to list it openly like that.
Again, food looks good. This one has got fish, goooot!!
…but how was it?
Wow, that’s brilliant! It’s people like you who inspire people like me to cook anything more than fried rice!
bloomingtree: It was very good and it’s something out of the ordinary. You should try it!
lyrical lemongrass: Hey..thanks hehe..that’s a very nice compliment. I’m glad it inspires you, cos that’s what i intend my flog to do…to inspire people with food hehe
oh my, so simple and yet so good. thanks for the recipe
babe_kl: hey, thanks..:) The aim of this recipe is to not heat up the kitchen too much hehe…
That’s such a great idea! I guess it would work with most white fleshed fish? Thanks for your inspiration!
x x x
Hi Naomi: Yes it would work with most white flesh fish!