Roughly tear or finely chop the spinach. Heat it over medium heat in a small saucepan with a pat of butter. Season with a couple of turns of freshly ground black pepper.

Make a small batch of basil pesto. In a mortar, combine the basil leaves, two garlic cloves with the sprouts removed (for easier digestion), the juice of half a lemon, a pinch of coarse salt, and a few drops of olive oil. Crush everything together until well blended.

For the monkfish, preheat a skillet over medium-high heat. Add butter, then place the monkfish, cut into small pieces, in the pan. Season with salt and drizzle with a little lemon juice. Cook for about 5 minutes, until done.

Plate as you like, adding a few radishes and some fresh cherries, along with a few lemon slices. That’s it—the result is delightful.