Monkfish Piccata with Walnut Spaghetti and Rocket Pesto

For the monkfish piccata with walnut spaghetti and rocket pesto, cut monkfish (approx. 150g per person) into slices and pound lightly. Season with salt and pepper and coat in flour. Beat 2 eggs well and mix with 100g grated parmesan. Pull the fish through the egg mixture and fry out in hot oil.Cook spaghetti in salted water and add walnut oil and chopped walnuts.Preparation for arugula pesto:Put all ingredients in a MIx jar and mix well.Arrange spaghetti, monkfish and pesto and sprinkle with shaved Parmesan.This recipe was provided by: Irmgard SitzwohlYou can find more information about walnut oil at: www.die-feinsten-essenzen.com

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