Wrapped Monkfish

Marinated monkfish fillets wrapped in speck and sage, roasted until tender, and served with a rich red wine reduction sauce.

Healthy Seafood Main Course Monkfish Masterchef

Estimated Nutrition

Calories

705.1

kcal / serving

1410.2 kcal total

Carbs

6.4g

per serving

12.8 g total

Fat

47.3g

per serving

94.6 g total

Protein

44.2g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

Liquids

175

Red Wine

approx one glass

300

Vegetable Stock

Meat

slice

Speck

or Parma ham

NutsSeeds

Parsley

finely chopped

Oregano

finely chopped

piece

Sage

leaves

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

plus extra for frying

Seafood

300

Monkfish

tail fillets, skinned and membrane removed

Vegetables

piece

Shallot

finely chopped

Method

Mix chopped parsley, oregano, olive oil, salt, and pepper to create the marinade.

Skin the monkfish tails and marinate for 20 minutes.

Place four speck slices and three sage leaves on a work surface, then wrap a fillet.

Repeat the wrapping process for the second fillet and place both on a baking tray.

Bake in an oven at 200°C for 12 to 15 minutes.

Fry the chopped shallot in oil until soft.

Add vinegar and boil until dry, then add red wine and reduce to one quarter.

Add stock and reduce by half before straining through a sieve.

Slice the cooked fillets and serve drizzled with the sauce.