Monkfish with Pesto and Warm Mozzarella and Tomato Salad

Pan-fried monkfish tossed in fresh basil pesto, served with oven-warmed buffalo mozzarella and tomato salad.

Healthy Seafood Main Course High Protein Pesto

Estimated Nutrition

Calories

881.1

kcal / serving

3524.4 kcal total

Carbs

9.7g

per serving

38.6 g total

Fat

67.1g

per serving

268.2 g total

Protein

60.7g

per serving

242.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

ball

Buffalo Mozzarella

thinly sliced

Parmesan

grated

NutsSeeds

sprig

Basil

leaves only, for garnish

Black Pepper

freshly ground, for seasoning

Basil

fresh leaves

Pine Nut

toasted

clove

Garlic

peeled

OilsFats

125

Extra Virgin Olive Oil

use up to 175ml for thinning

Olive Oil

Seafood

700

Monkfish Fillet

trimmed and cut into small chunks

Vegetables

piece

Oxheart Tomatoes

thinly sliced

Method

Place the fish onto the warm plates and drizzle with the remaining pesto and black pepper.

Preheat your oven to 170°C.

Arrange mozzarella and tomato slices on plates and warm them in the oven for five minutes.

Blend basil, pine nuts, parmesan, and garlic in a food processor to a fine purée.

Gradually blend in 125ml of olive oil, adding more if a thinner consistency is desired.

Heat olive oil in a pan and fry the monkfish for 5 minutes until golden and cooked through.

Allow the fish to rest for a few minutes after removing from the heat.

Coat the monkfish in 3-4 tablespoons of the prepared pesto.