Pistachio-Crusted Monkfish with Crushed Potatoes and Sauce Vierge

Pan-fried pistachio-crusted monkfish served with buttery chive potatoes and a warm cherry tomato and basil sauce vierge.

Seafood Main Course High Protein French-Inspired Nut-Crusted

Estimated Nutrition

Calories

1420.5

kcal / serving

1420.5 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

126.4g

per serving

126.4 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

Butter

for potatoes

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

tbsp

Plain Flour

NutsSeeds

Pistachio Nut

shells removed

tsp

Sesame Seed

Salt

to taste

Black Pepper

freshly ground

tbsp

Chive

chopped fresh

handful

Basil

fresh leaves torn

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

for sauce

Seafood

125

Monkfish Tail

de-boned and trimmed

Vegetables

100

New Potatoes

cut in half

piece

Cherry Tomato

ripe

Method

Serve the fish sliced on top of the potatoes with a drizzle of sauce.

Crush the pistachio nuts using a pestle and mortar.

Mix the crushed nuts, flour, sesame seeds, salt, and pepper in a bowl.

Spread the mixture on a tray and roll the monkfish in it to coat thoroughly.

Fry the fish in butter and oil for 6-7 minutes until golden-brown.

Boil the potatoes for 10-12 minutes until tender.

Drain the potatoes and crush them with a fork.

Mix butter and chives into the crushed potatoes.

Heat the sauce ingredients in a pan until the tomatoes soften.