Sourdough Tagliatelle with Sourdough Butter, Monkfish, Vegetables and Lemon Zest

PREPARATION

Heat a drizzle of olive oil in a pan. Sear the monkfish until golden and just cooked through. Season with salt and pepper, then set aside.
In the same pan, sauté the vegetables over medium heat until tender but still crisp.
Boil sourdough tagliatelle in salted water following cooking instruction. Reserve some pasta water before draining.
Add sourdough butter to the pan and melt over low heat. Return the monkfish to the pan along with the tagliatelle. Toss everything together, adding reserved pasta water if needed.
Sprinkle with lemon zest, adjust seasoning, and serve immediately.