Monkfish and Creamy Pesto & Tomato Linguine
with Italian Style Cheese and Serrano Ham Shard
This Monkfish and Creamy Pesto & Tomato Linguine is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Due to quality issues with baby plum tomatoes, you'll instead receive medium tomatoes. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
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
2
Medium Tomato
12
Balsamic Glaze
(Contains Sulphites)
180
Linguine
(Contains Cereals containing gluten)
1
Garlic Clove
2
Serrano Ham
200
Monkfish Medallions
(Contains Fish)
75
Creme Fraiche
(Contains Milk)
50
Fresh Pesto
(Contains Milk)
10
Vegetable Stock Paste
(Contains Celery)
120
Peas
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
Cut the tomatoes into 2cm chunks and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Drizzle over the balsamic glaze. Fold the foil, sealing on all sides to create a parcel.
When the oven is hot, pop the parcel onto one side of a large baking tray and roast on the bottom shelf until softened, 15-20 mins.
Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, peel and grate the garlic (or use a garlic press).
When the tomatoes have roasted for about 10 mins, lay the Serrano ham onto the other side of the baking tray.
Cook for the remaining roasting time until crispy and golden, 5-7 mins.
Meanwhile, pop a large frying pan on high heat with a drizzle of oil. Pat the monkfish pieces dry with kitchen paper.
Once hot, add the monkfish to the pan and season with salt and pepper. Cook for 3-4 mins each side, adjusting the heat as needed. Stir the garlic in with the fish for the final min.
Once cooked, transfer to a plate and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Pop your frying pan back on medium heat with the creme fraiche, fresh pesto, vegetable stock paste and water for the sauce (see pantry for amount). Stir together and bring to the boil, then simmer until thickened, 2-3 mins.
Once thickened, stir through the peas, cooked linguine and hard Italian style cheese. Cook until piping hot, 1-2 mins. Add a splash of water if it's a little thick.
Taste and season with salt and pepper if needed, then remove from the heat.
When everything's ready, share the pesto linguine between your bowls.
Spoon over the roasted tomatoes (discard the juices in the foil) and top with the monkfish.
Finish by arranging a Serrano shard on top.
Enjoy!
