I’d work on brightening the romesco, maybe cook the peppers a little less and/or put in some or a bit more red peppers. Shallot and pickled peppers should be a bit more concentrated and cohesive on top of the fish, and the oil drizzled around that, on the fish. One bit of young parsley would also be enough.
ChefPneuma on
Looks good…maybe try slicing the monkfish into medallions instead of a couple bigger chunks. Might give you a little more surface to play on top of with the garnish.
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I’d work on brightening the romesco, maybe cook the peppers a little less and/or put in some or a bit more red peppers. Shallot and pickled peppers should be a bit more concentrated and cohesive on top of the fish, and the oil drizzled around that, on the fish. One bit of young parsley would also be enough.
Looks good…maybe try slicing the monkfish into medallions instead of a couple bigger chunks. Might give you a little more surface to play on top of with the garnish.