monkfish / angler fish, or shrimp, cut into pieces
ground pepper to taste [optional]
feta cheese, crumbled
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Remove and discard the thick backbone of the monkfish. Trim all membranes and cut the flesh into large pieces (each about 4 cm thick, and weighing approximately 80-100 g). Season with salt and pepper. Set aside.
Prepare the vegetables: Chop the scallions; Cut the stalks from the fennel bulb, set aside a few green fronds for garnish, then discard the stalks. Halve the bulb lengthwise and thinly slice crosswise.
Heat the oil in a skillet over medium-high heat. Add the scallions and sauté 1 min, then add the minced chili
pepper and the fennel. Sauté 4-5 min, stirring
occasionally, until the fennel begins to soften. Pour in the wine and bring to just a boil, then add the fish to the skillet. Cook, covered, over high heat, until the fish is just cooked through, 6-7 min. Check with a fork to see if it is cooked through.
Remove the lid and crumble the feta cheese over the fish and the cooking liquid. Cook an additional 1-2 min, swirling the skillet frequently, until the cheese is just melted and the sauce is creamy, without letting it boil.
Serve the fish immediately on the warmed plates, with the sauce spooned over it. Garnish with the reserved fennel fronds.
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