Roasted Monkfish with Lentils and Roasted Butternut Squash

Pan-seared monkfish tail seasoned with rosemary and peppercorns, served over balsamic-glazed Puy lentils with roasted garlic butternut squash.

Healthy Seafood High Protein Monkfish Lentils

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

48.8g

per serving

48.8 g total

Fat

42.1g

per serving

42.1 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tablespoon

Balsamic Vinegar

LegumesPulses

150

Puy Lentils

cooked

NutsSeeds

teaspoon

Black Peppercorn

crushed

sprig

Rosemary

chopped

pinch

Salt

clove

Garlic

unpeeled

OilsFats

tablespoon

Olive Oil

for drizzling

tablespoon

Olive Oil

Seafood

150

Monkfish Tail

membrane removed

Vegetables

0.5

piece

Onion

finely sliced

300

Butternut Squash

chopped

Method

Place squash and garlic on a tray, drizzle with oil, season, and roast for 10 minutes until tender.

Thin the lentils with a splash of water, simmer for 2 minutes, and season.

Preheat the oven to 180°C.

Sauté sliced onion in a saucepan until soft, then stir in balsamic vinegar and cooked lentils.

Brown the monkfish in an ovenproof pan with oil, then roast in the oven for 3 minutes until cooked.

Drizzle olive oil over the monkfish tail and coat with a mix of peppercorns, rosemary, and salt.

Serve the monkfish on a bed of lentils and top with roasted squash.