https://www.lifestylefood.com.au/recipes/3590/herb-and-spinachcrusted-monkfish-with-braised-baby-artichokes

LifestyleFOOD.com.au

Meaty fillets of monkfish crusted with herbs and spinach is served with an accompaniment of braised baby artichokes.

Ingredients

  • 500g monkfish tail

  • 50ml Dijon mustard

  • 1 clove garlic

  • 2 tablespoons olive oil

  • 5 large spinach leaves, steamed

  • 1 egg

  • 1/4 pint milk

  • 100g fresh breadcrumbs

  • 100g plain flour

  • 50g butter

  • 1 head of marjoram flowers, chopped

  • 1 head fennel flowers, chopped

  • 5 romana artichokes

  • 1 tspn olive oil

  • 1 red chilli

  • 1 glass dry white wine

  • Juice 1 lemon

  • 50g butter

  • 250g blanched new potatoes

  • 100g crème fraiche

  • 2 onions

  • 1 clove garlic

  • 200ml Balsamic

  • 1 bunch parsley, chopped

  • 2 tsp olive oil

Method

  • 1.

    Trim the monk fish fillet and seal on all sides in a hot pan with olive oil. Mix ground garlic, mustard and one teaspoon of oil and brush over the fillet. Wrap in the steamed spinach leaves and pané in bread and the chopped herbs. Drizzle oil in a pan and place the fish on top and bake at 180c for 7 minutes turning every 3 minutes. Finish with butter.

  • 2.

    Trim the artichokes, removing the choke. Add to a pan with hot oil, brown and add the chilli, wine, lemon and butter. Cook over a low heat for 10 minutes adding the parsley at the end.

  • 3.

    For the potatoes fry the onion and garlic until soft. Add the balsamic vinegar and reduce by half. dd the halved new potatoes, stir well and cook for a further 5 minutes, then add the crème fraiche.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1600kj
  • Fat Total 79g
  • Saturated Fat 35g
  • Protein 70g
  • Carbohydrate 143g
  • Sugar 26g
  • Sodium 1006mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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