Photo: Gregor Moser
Monkfish wrapped in prosciutto and pesto with olive and sun-dried tomato mash and roasted vine tomatoes
19 ingredients
30 min + 1 hr
Serves 2
openrecipes
Make a special meal for two with this easy but impressive Mediterranean main course that can be prepared in advance.
Estimated Nutrition (whole recipe, rough)
873
Calories
22g
Protein
58g
Fat
76g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Monkfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g/4oz pine nuts
- 2 garlic
- 50g/2oz fresh basil
- salt and freshly ground black pepper
- 100g/4oz parmesan
- 2 tbsp olive oil
- 2 tsp lemon juice
- 400g/14oz Maris Piper potatoes
- 3 tbsp single cream
- 50g/2oz unsalted butter
- 60g/2½oz whole pitted black olives
- 60g/2½oz sun-dried tomatoes, roughly chopped
- salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 10 slices prosciutto
- 200g/7oz piece monkfish
- and freshly ground black pepper sea salt
- 24 cherry tomatoes
- 2 tbsp balsamic vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes