Monkfish with Sautéed Potatoes, Red Wine Sauce and Salsa Verde

Sautéed potatoes and monkfish served with a reduced red wine sauce, herb salsa verde, and topped with Camembert cheese.

Seafood Main Course High Protein Monkfish Salsa Verde

Estimated Nutrition

Calories

1056.2

kcal / serving

1056.2 kcal total

Carbs

48.5g

per serving

48.5 g total

Fat

65.8g

per serving

65.8 g total

Protein

58.4g

per serving

58.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

CondimentsSauces

tsp

Dijon Mustard

Dairy

Camembert

chopped, to serve

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

slice

Bread

cubed

Liquids

100

Red Wine

Vegetable Stock

hot

NutsSeeds

clove

Garlic

lightly crushed

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Parsley

fresh flatleaf

handful

Mint

fresh

handful

Basil

fresh

OilsFats

tbsp

Olive Oil

for sautéing

tbsp

Olive Oil

for salsa verde

Seafood

piece

Monkfish Tail

bone and membrane removed

Vegetables

piece

Potato

cut into cubes

Method

Boil red wine in a small saucepan until reduced by half.

Serve monkfish and potatoes topped with red wine sauce, salsa verde, and Camembert cubes.

Blend herbs, olive oil, mustard, and lemon juice in a food processor until smooth.

Heat olive oil in a frying pan and sauté garlic, bread, and potato for 5 minutes until soft.

Add monkfish to the pan and fry until golden on all sides.

Add vegetable stock and sugar to the wine and boil for 5 minutes.