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ROAST MONKFISH WITH BACON, SHREDDED SPROUTS AND SWEET POTATO MASH RECIPE
September 2, 2021
Roast monkfish with bacon, shredded sprouts and sweet potato mash recipe. All the flavour of Christmas on a sophisticated plate.
Skill Level: Medium
Recipe by: Love Food Hate Waste (www.lovefoodhatewaste.com)
Serves: 2
Course: Dinner
Prep time: 30 mins
Cooking time: 30 mins
Skill level: Easy
- For the monkfish
- 400g boneless, skinless monkfish tail
- 6-8 rashers of smoky bacon
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and pepper
For the sweet potato mash
- 2 sweet potatoes, peeled and chopped into bite sized pieces
- 1 tbsp butter
- Salt and pepper
- Pinch of ground nutmeg
For the sprouts
- 1 tbsp olive oil
- 1 garlic clove finely chopped or crushed
- 1 tbsp sage, finely chopped
- 30g cooked and peeled chestnuts, roughly chopped
- 200g brussels sprouts, shredded
- 1 tbsp butter
- 15g dried cranberries
- Salt and pepper
For the orange butter sauce (optional)
- 1 tbsp butter
- 1 tbsp freshly squeezed orange juice
- Salt and pepper
Method
- Wrap the monkfish in the bacon. Leave to chill in the refrigerator for 30 minutes.
- While the fish is chilling, prepare the mash. Place the sweet potato pieces in a pan of salted water and bring to the boil. Cook until tender, drain and allow to steam dry for a few minutes. Add the butter and mash until it’s a smooth consistency. Season to taste with salt and pepper and a pinch of ground nutmeg. Keep warm and set aside.
- Preheat the oven to 180ºC/fan 160ºC/gas mark 4.
- When ready to cook the fish, heat the butter and olive oil in a non-stick ovenproof frying pan. Add the monkfish wrapped in bacon and sear on both sides. Transfer the pan to the preheated oven and roast for 6-8 minutes, or until the fish is cooked through and the bacon is crispy.
- While the fish is cooking, prepare the sprouts. Heat the oil in a frying pan and add the garlic and sage. Fry for a minute or so until fragrant. Add the chestnuts and cook for another couple of minutes. Add the shredded sprouts to the pan with the butter and fry for a couple of minutes until the sprouts are tender and a little charred in places. Add the cranberries and stir well. Season with salt and pepper.
- Remove the fish from the oven, cover with foil and allow to rest for a few minutes. If you wish to make an orange butter sauce, simply melt the butter in a small pan, add the orange juice and season with salt and pepper.
- Cut your monkfish into slices and serve on top of the mash with the sprouts and butter sauce on the side.
Tips
Mash can be made up to two days in advance, stored in the fridge, and reheated on the day in the oven.
Nutritional information per servings
- Calories 919kcal
- Fat 51.5g
- Saturates 21.1g
- Carbs 58.3g
- Sugars 20.8g
- Fibre 13.2g
- Protein 59.1g
- Salt 4.9g
Source: Love Seafood
