Put the monkfish on a deep oven tray, season it and pour the lemon juice, the wine and the water. Bake for 10-15 minutes at 260C.

Chop the onion finely and sautee until slightly golden. Add the tomato paste and let it reduce.

Add the garlic and the parsely finely chopped. Blend the pinions and the almonds and add them too. Cook it for 5 more minutes.

Add the liquids from the monkfish to the sauce and let it reduce. Once done blen everything until you have a very fine puree.

Boil the peas and the mussels (seperatedly) and quickly put the peas in ixe-cold water.

Once the mussels are cold seperate the shells leaving ine empty and one with the mussels. Fill the empty one with the peas.

Put the fish in the sauce and cover. Put the peas and the mussels (alternating them) in a circle. Cut the 1/2 lemon vertically and put in the centre.