1. In a deep dish, mix the olive oil, 2 tbsp of green peppercorns, and the pink peppercorns. Add the monkfish slices. Cover and marinate for a few hours.

2. Preheat the oven to 200°C.

3. In a non-stick pan, cook the drained monkfish slices for a few minutes on each side. Transfer to an oven-safe dish. Add the white wine and pickled lemons. Cover with aluminum foil and bake for 35 minutes.

4. In a pan, heat the extra-virgin olive oil. Add the sliced onions. Cook over moderate heat for about 10 minutes. Sprinkle with ground green peppercorns.

4. Remove the monkfish from the oven. Serve the monkfish and onions; sprinkle with fleur de sel. Serve with brown rice.