Pancetta with Monkfish and Garlic Oil and Sweet Potato Mash

Pan-seared monkfish wrapped in pancetta served with smooth sweet potato mash, accompanied by a fragrant garlic and chilli oil.

Seafood Gluten Free Monkfish Pancetta Sweet Potato

Estimated Nutrition

Calories

985.5

kcal / serving

985.5 kcal total

Carbs

38.5g

per serving

38.5 g total

Fat

72.8g

per serving

72.8 g total

Protein

46.2g

per serving

46.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

Meat

pieces

Pancetta

slices for wrapping

NutsSeeds

tbsp

Rosemary

fresh, chopped

Salt

to taste

Black Pepper

freshly ground to taste

cloves

Garlic

kept whole

cloves

Garlic

peeled and roasted

OilsFats

Olive Oil

for searing fish

Olive Oil

for garlic oil

Seafood

200

Monkfish

individual piece

Vegetables

0.5

Chili

chopped

0.5

Onion

peeled and cut into wedges

Sweet Potato

peeled and diced

Method

Sear the wrapped monkfish in the pan for 4-5 minutes until cooked through.

Spoon the mash onto a plate, top with monkfish, and serve with the garlic chilli oil.

Drain the potatoes and blend with butter, seasoning, and roasted garlic until smooth.

Season the monkfish with rosemary, salt, and pepper then wrap it in the pancetta.

Heat 30ml olive oil with chilli, whole garlic, and onion wedges for 8-10 minutes to infuse.

Heat 15ml of olive oil in a frying pan.

Boil a pan of water and cook the diced sweet potato for 10-12 minutes until tender.