Hotel Juana's Roasted Monkfish with Thyme Flowers, Spinach and Red(Ingredients for 4 Persons)

Remove the filets from the monkfish and brush with olive oil and fresh thyme flowers.

Peel the 3 half pepper and cut in large julienne.

Cook in boiling salted water; refresh in ice water and drain.

Reheat just before serving in a saucepan with olive oil. Make the red pepper coulis.

Season the monkfish filets with salt and pepper.

In a Teflon frying pan, add olive oil, 2 cloves garlic and lightly brown the filets, finishing the cooking in the oven. When done, set aside covered with aluminum foil.