Monkfish Medallions
With Romesco Sauce & Roast Potatoes
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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
1
Echalion Shallot
150
Green Beans
2
Serrano Ham
25
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
2
Garlic Clove
1
Flat Leaf Parsley
1
Lemon
1
Smoked Paprika
1
Bell Pepper
(May contain Celery)
200
Monkfish Medallions
(Contains Fish)
450
Potatoes
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve and deseed the peppers. Cut each half into 2 strips then put them skin side up on a separate baking tray with a drizzle of oil and season with salt and pepper. Roast on the middle shelf of the oven until soft and starting to char, 18-20. Meanwhile, chop the potatoes into 2cm chunks (no need to peel!). Pop the chunks on a large, low sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Peel half of the garlic cloves and pop into foil with a drizzle of oil and scrunch to enclose it. Roast on the same baking tray as the peppers until soft, 10-12 mins. Meanwhile, Zest and halve the lemon. Peel and grate the remaining garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Trim the green beans. Halve, peel and chop the shallot into small pieces.
Heat a large frying pan over medium heat (no oil!). Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Remove the almonds from the pan to a bowl and return the pan to a medium high heat with a drizzle of oil. When hot, add the Serrano ham and cook until golden and crisp, 1-2 mins per side. Remove from the pan to a plate and set aside.
Pop half of the almonds, the roasted peppers, roasted garlic, the remaining lemon juice, olive oil (see ingredients for amount) and half the paprika in a hand blender and blitz until you have a smooth sauce (if you do not have a hand blender you can finely chop the pepper and almond and combine with the rest of the ingredients in a bowl to make a salsa). Set aside.
Return the frying pan to a medium high heat with a splash of oil (no need to wash). When hot, add the shallot and cook until soft, 3-4 mins. When the shallot has softened, add the green beans and a splash of water to the pan, season with salt and pepper and cover the pan with a lid or tin foil. Cook until tender 4-6 mins. Stir in the garlic and cook for 1 minute. When cooked, squeeze in half the lemon juice and all the lemon zest and season to taste with salt and pepper. Remove from the heat and cover with a lid to keep warm.
Meanwhile, heat a splash of oil in another frying pan on a medium high heat. When hot, Lay in the monkfish medallions and fry until golden brown and cooked through, 3-4 mins each side. IMPORTANT: The monkfish is cooked when opaque all the way through. Sprinkle on the remaining smoked paprika and cook for a further 1 minute. Remove the pan from the heat. Spoon the sauce on your plates (reheat first in a pan if you'd rather it was warm), top with the beans followed by the monkfish. Serve the potatoes along side. Top the fish with the Serrano ham and remaining almonds. Sprinkle over the parsley and Enjoy!
