Pancetta with Monkfish and Garlic Oil and Sweet Potato Mash

Pan-seared monkfish wrapped in pancetta served with smooth sweet potato mash, accompanied by a fragrant garlic and chilli oil.

Seafood Gluten Free Monkfish Pancetta Sweet Potato

Estimated Nutrition

	Per Serving	Total
Calories	985.5 kcals	985.5 kcals
Carbohydrates	38.5 grams	38.5 grams
Fat	72.8 grams	72.8 grams
Protein	46.2 grams	46.2 grams

Cook Time

25 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

30
g

Butter

unsalted

Meat

2
pieces

Pancetta

slices for wrapping

NutsSeeds

2
tbsp

Rosemary

fresh, chopped

1
1

Salt

to taste

1
1

Black Pepper

freshly ground to taste

2
cloves

Garlic

kept whole

2
cloves

Garlic

peeled and roasted

OilsFats

15
ml

Olive Oil

for searing fish

30
ml

Olive Oil

for garlic oil

Seafood

200
g

Monkfish

individual piece

Vegetables

0.5
1

Chilli

chopped

0.5
1

Onion

peeled and cut into wedges

1
1

Sweet Potato

peeled and diced

Steps

Boil a pan of water and cook the diced sweet potato for 10-12 minutes until tender.
Heat 15ml of olive oil in a frying pan.
Season the monkfish with rosemary, salt, and pepper then wrap it in the pancetta.
Sear the wrapped monkfish in the pan for 4-5 minutes until cooked through.
Heat 30ml olive oil with chilli, whole garlic, and onion wedges for 8-10 minutes to infuse.
Drain the potatoes and blend with butter, seasoning, and roasted garlic until smooth.
Spoon the mash onto a plate, top with monkfish, and serve with the garlic chilli oil.