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Monkfish with Iberico Ham, Peas, Broad Beans, Morels and English Asparagus

Pan-seared monkfish with Iberico ham, served with a spring medley of morels, peas, broad beans, and asparagus in parsley butter.

HealthyDinnerSeafoodSpringMonkfish
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
11.2g
per serving
44.8 g total
Fat
63.6g
per serving
254.5 g total
Protein
35.6g
per serving
142.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
250
g
Butter
Cut into cubes, at room temperature
Fruits
1
piece
Lemon
Juice only
LegumesPulses
100
g
Broad Beans
Liquids
100
ml
White Wine
250
ml
Chicken Stock
Can use fish stock
Meat
50
g
Iberico Ham
Thinly sliced
NutsSeeds
1
piece
Garlic
Finely chopped
10
g
Flat leaf Parsley
Chopped
1
unit
Salt
To taste
OilsFats
15
ml
Olive Oil
For parsley butter
1
unit
Olive Oil
For frying
Seafood
600
g
Monkfish
4 fillets, approximately 150g each
Vegetables
1
piece
Shallot
Finely chopped, for butter
100
g
Button Mushrooms
Finely chopped
100
g
Morel Mushrooms
Thoroughly cleaned
2
piece
Shallot
Finely chopped, for monkfish
100
g
Peas
12
piece
Asparagus
Spears

Method

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