Meaty fillets of monkfish crusted with herbs and spinach is served with an accompaniment of braised baby artichokes.
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.
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.
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 analysis per serving (2 servings)
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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