Pan-roasted monkfish and king prawns with salsa verde

200g monkfish fillets

180g fresh king prawns

Olive oil to cook

A knob of butter

A splash of fresh lemon juice

Salsa Verde:

1 shallot onion

1 clove garlic

1 green chilli

3 tbsp red wine vinegar

25g fresh lovage

10g flat-leaf parsley

10g fresh basil

1 tbsp capers

1 tbsp brine from the capers

45ml extra virgin olive oil

3 anchovy fillets (optional)

Salt and pepper

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