Roast Monkfish, Vegetable Medley and Cashew Butter Sauce

Succulent monkfish wrapped in Parma ham, served with a buttery vegetable medley and a golden cashew nut butter sauce.

Seafood Main Course High Protein Monkfish Nutty

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

26.8g

per serving

26.8 g total

Fat

101.5g

per serving

101.5 g total

Protein

52.4g

per serving

52.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for vegetables

Unsalted Butter

for sauce

Meat

slices

Parma Ham

NutsSeeds

tsp

Rosemary

fresh, chopped

tsp

Parsley

fresh, chopped

Salt

to taste

Black Pepper

freshly ground, to taste

Cashew Nuts

finely chopped

OilsFats

Olive Oil

Seafood

150

Vegetables

baby, blanched

blanched

peeled, chopped, and cooked

Method

Preheat the oven to 200°C.

Combine the herbs and oil in a bowl and coat the monkfish fillet.

Season the fish with salt and pepper and wrap strictly with the Parma ham.

Sear the fish in a hot ovenproof pan for one minute per side until the ham colors.

Transfer the pan to the oven and roast for 6 to 8 minutes until the fish is cooked through.

Toss the blanched vegetables with 25g of butter and season well.

Melt the remaining butter in a pan and fry the chopped cashews until golden brown.

Plate the vegetables, top with the roasted fish, and spoon over the cashew butter sauce.