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Roasted Monkfish with Lentils and Roasted Butternut Squash

Pan-seared monkfish tail seasoned with rosemary and peppercorns, served over balsamic-glazed Puy lentils with roasted garlic butternut squash.

HealthySeafoodHigh ProteinMonkfishLentils

Estimated Nutrition

Per Serving Total
Calories 785.4 kcals 785.4 kcals
Carbohydrates 48.8 grams 48.8 grams
Fat 42.1 grams 42.1 grams
Protein 52.8 grams 52.8 grams
Cook Time
20 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tablespoon
Balsamic Vinegar
LegumesPulses
150
g
Puy Lentils
cooked
NutsSeeds
1
teaspoon
Black Peppercorns
crushed
2
sprig
Rosemary
chopped
1
pinch
Salt
2
clove
Garlic
unpeeled
OilsFats
1
tablespoon
Olive Oil
for drizzling
2
tablespoon
Olive Oil
Seafood
150
g
Monkfish Tail
membrane removed
Vegetables
0.5
piece
Onion
finely sliced
300
g
Butternut Squash
chopped

Steps

  • Preheat the oven to 180°C.
  • Drizzle olive oil over the monkfish tail and coat with a mix of peppercorns, rosemary, and salt.
  • Brown the monkfish in an ovenproof pan with oil, then roast in the oven for 3 minutes until cooked.
  • Sauté sliced onion in a saucepan until soft, then stir in balsamic vinegar and cooked lentils.
  • Thin the lentils with a splash of water, simmer for 2 minutes, and season.
  • Place squash and garlic on a tray, drizzle with oil, season, and roast for 10 minutes until tender.
  • Serve the monkfish on a bed of lentils and top with roasted squash.