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Roast Monkfish with Pea and Potato Risotto

Succulent monkfish fillet marinated in herbs, wrapped in Parma ham, and served over a creamy pea and potato risotto.

SeafoodMain CourseGourmetMonkfishRisotto
Estimated Nutrition
Calories
1084.5
kcal / serving
1084.5 kcal total
Carbs
95.7g
per serving
95.7 g total
Fat
53.8g
per serving
53.8 g total
Protein
54.2g
per serving
54.2 g total
Cook Time
20
minutes
Serves
1
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Unsalted Butter
GrainsCereals
100
g
Risotto Rice
Liquids
50
ml
White Wine
300
ml
Chicken Stock
hot
Meat
2
slice
Parma Ham
NutsSeeds
5
ml
Rosemary
fresh, chopped
5
ml
Parsley
fresh, chopped
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
1
clove
Garlic
finely chopped
OilsFats
15
ml
Olive Oil
for fish marinade
15
ml
Olive Oil
for risotto
Seafood
150
g
Monkfish Fillet
Vegetables
0.5
piece
Potato
peeled and chopped
0.5
piece
Onion
finely chopped
55
g
Pea
blanched

Method

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