Rospo con Carciofi

• 8 slices monkfish fillet, about 4 ounces/100 g each
• Unbleached flour

Wash and carefully dry the monkfish fillets. Coat them thoroughly but not heavily with flour, to which you may have added some pepper to taste. Take a heavy-bottomed skillet and melt the butter with the olive oil over medium heat. Once the oil is hot but not smoky, add the monkfish fillets to the pan. Cook them for 1 minute, giving the pan a couple of vigorous shakes so the fish does not stick.