Breaded Monkfish Medallions and Chive Sauce
with Roast Potatoes and Sautéed Vegetable Medley
Make a meal that's truly special with this lightly indulgent and luxurious Breaded Monkfish Medallions and Chive Sauce.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
200 grams
Monkfish Medallions
(Contains Fish)
1 sachet(s)
Mixed Herbs
100 grams
Asparagus
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
125 grams
Baby Plum Tomatoes
120 grams
Peas
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Oil for the Breadcrumbs
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, crack the egg (see pantry for amount) into a bowl and whisk.
In another large bowl, combine the breadcrumbs, salt and oil for the breadcrumbs (see pantry for both amounts).
Drain the monkfish medallions, then pat dry with kitchen paper. Season with salt and pepper, then sprinkle over the mixed herbs.
Dip the monkfish into the egg and then the breadcrumbs, ensuring it's completely coated. IMPORTANT: Wash your hands and equipment after handling raw fish and discard any excess egg.
Transfer the monkfish to a lined baking tray. Bake on the middle shelf of your oven until the monkfish is cooked through and the crumb is crispy, 20-25 mins. IMPORTANT: The monkfish is cooked when opaque in the middle.
Meanwhile, trim the bottom 2cm from the asparagus and discard. Cut the asparagus in half widthways.
Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
Heat a drizzle of oil in medium saucepan on medium heat.
Once hot, add half the garlic and stir-fry for 30 secs.
Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
Stir through the Italian style cheese and half the chives, then remove from the heat. Season with pepper.
About 7-8 mins before everything's ready, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the asparagus and baby plum tomatoes. Cook, stirring occasionally, until they have softened and are lightly charred, 5-6 mins.
Next, add the peas and remaining garlic. Stir-fry for 1-2 mins.
Season with salt and pepper, then remove from the heat. Cover to keep warm.
Once everything's ready, share the monkfish between your plates. Serve the roast potatoes and veg alongside.
Reheat the chive sauce if needed (add a splash of water if it has become a little thick) and spoon it over the monkfish.
Sprinkle the remaining chives over everything to finish.
Enjoy!
