Cut the raw potatoes into small slices and fry them in a pan with a little olive oil. Only then reduce significantly with a lot of heat (level 9, then only level 5). Only then add the onions. As soon as the fried potatoes are soft, season with salt, pepper and the fried potato seasoning.

Fry the Pimientos de Padrón in a little olive oil. As soon as the Piementos turn slightly whitish, remove the heat completely and add 1 tablespoon of coarse sea salt and let it steep.

Cut the monkfish into finger-thick slices, salt and fry in a little oil and then let it simmer for about 15 minutes on a low heat (level 4). Finally, lightly pepper.

Arrange everything on a preheated plate, add lemon and you're done.