Peppered Monkfish with Sweet Potato Fondant

Pan-seared peppered monkfish served over oven-braised sweet potato fondant with crispy pancetta and a creamy soy reduction.

Seafood Main Course High Protein Monkfish

Estimated Nutrition

Calories

782.4

kcal / serving

782.4 kcal total

Carbs

23.5g

per serving

23.5 g total

Fat

52.8g

per serving

52.8 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Soy Sauce

Dairy

Unsalted Butter

melted

Double Cream

a splash

Liquids

Chicken Stock

or vegetable stock

Meat

slice

Pancetta

NutsSeeds

clove

Garlic

peeled and crushed

tsp

Thyme

fresh leaves

tbsp

Black Pepper

freshly ground

piece

Chives

to garnish

OilsFats

tbsp

Olive Oil

Seafood

200

Monkfish

cut into chunks

Vegetables

0.5

piece

Sweet Potato

peeled and sliced

tsp

Ginger

grated

Method

Preheat the oven to 220°C.

Melt butter in a pan and add garlic, sweet potato slices, thyme, and stock.

Transfer the pan to the oven and cook for 10-15 minutes until the potato is tender.

Coat the monkfish in black pepper and ginger.

Heat oil in a pan and cook the fish for 4-6 minutes.

Add cream and soy sauce to the fish pan and reduce for a few minutes.

Fry pancetta in a hot non-stick pan for two minutes per side until crispy.

Place sweet potato on a plate, top with monkfish and pancetta, and garnish with chives.